Apple-Glazed Pork Tenderloin

Ingredients

• 1 Cauliflower Head
• 5 oz Green Beans
• 1 Shallot
• 2 Thyme Sprigs
• 1 Pork Tenderloin
• 4 tsp. BBQ Spice Rub
• ½ tsp. Cornstarch
• 8 fl. oz. Apple Juice
• Olive Oil
• Salt Pepper
• beans. Peel and halve shallot. Slice into thin strips
• (julienne). Stem and mince thyme. Rinse pork ten-
• derloin, pat dry, and season all sides with ½ tsp. salt
• and ¼ tsp. pepper.
• Caramelize Shallots and Make Sauce

Instructions

1. 1

   Cook Within: Resting cooked meats before slicing allows juices to redistribute, meaning more flavor and better texture on your plate. Pairing pork with apples dates back to when Medieval pigs would graze in apple orchards and feast on fallen fruit. The sweet and savory pairing only seemed natural!

2. 2

   Remove leaves from cauliflower head, core, and: cut into even, bite-sized florets. Trim ends off green beans. Peel and halve shallot. Slice into thin strips (julienne). Stem and mince thyme. Rinse pork ten- derloin, pat dry, and season all sides with ½ tsp. salt and ¼ tsp. pepper. Caramelize Shallots and Make Sauce While pork cooks, return pan used to cook pork to medium heat. Add 1 tsp. olive oil and shallots to hot pan. Cook, stirring occasionally, 4-8 minutes, or until tender and caramelized. Transfer half the caramel- ized shallots to a plate. Combine cornstarch and with remaining shallots. Bring to a boil while stirring.

3. 3

   Reduce heat to a simmer and cook 4-7 minutes, or: until just thinner than honey. Season with ¼ tsp. salt, a pinch of pepper, and thyme. Remove from burner. Brush 1 Tbsp. sauce over resting pork tenderloin. Begin to Roast the Cauliflower with 2 tsp. olive oil and BBQ rub. Toss to coat and spread into a single layer, leaving room on one side to add pork tenderloin later. Bake 7 minutes and remove from oven (cauliflower will finish cooking later).

4. 4

   Cook the Green Beans: Place a medium pan over medium-high heat. Add 1 tsp. olive oil and green beans to hot pan. Cook 3 minutes, or until green beans are lightly browned and bright green. Add remaining caramelized shallots and ¼ tsp. salt. Cook 1-2 minutes, or until green beans are tender. Remove from burner.

5. 5

   Sear and Roast Tenderloin: over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear on two sides, 2-3 minutes per side, or until each side is lightly browned. Remove cauliflower roasts 7 minutes. Roast an additional 8-10 minutes, or until cauliflower is tender and browned, and pork reaches a minimum internal temperature of 145 degrees. Remove from oven and let pork rest 3-5 minutes. Reserve pan (no need to wipe clean).

6. 6

   Plate the Dish: Slice pork tenderloin into ½” thick slices. Place cau- liflower and green beans on plate. Add sliced pork and spoon remaining sauce around pork. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts shallots are used twice. Half are used in sauce and remaining are added to green twice. 1 Tbsp. is brushed onto pork tenderloin and remaining the recipe before you start–we promise it will be time

7. 7

   Remove leaves from cauliflower head, core, and

8. 8

   cut into even, bite-sized florets. Trim ends off green