Contents of your meal kit:
pork loin
carrots
pomegranate glaze
citrus vinaigrette base
cutie
five-spice seasoning
mixed greens
Cookware needed: baking sheet, salad bowl, medium or large nonstick skillet with lid
Finishing steps:
- Preheat oven to 425. On a baking sheet, toss carrots with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, drizzle with pomegranate glaze, and roast another 5-10 minutes. Continue with next steps while carrots are roasting.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Peel cutie, separate segments, and add to the salad bowl.
- Season both sides of pork with five-spice, salt & pepper and set aside.
- After tossing the carrots, heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
- Add mixed greens to the salad bowl with citrus and dressing. Toss gently and season with salt & pepper to taste.
- Slice pork and divide between plates. Enjoy carrots and salad on the side.