Contents of your meal kit:
pork loin
green beans
spiced honey
rhubarb
garlic
cauliflower rice
mustard butter
Cookware needed: baking sheet, small to medium saucepan, small to medium nonstick skillet
Finishing steps:
- Preheat oven to 425. Trim stem end of green beans. On a baking sheet, toss green beans with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes. Continue with next steps while green beans are roasting.
- Combine spiced honey and an equal amount of water in a saucepan. Add rhubarb, bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover, reduce heat to low, and simmer until liquid is syrupy. Lightly smash the rhubarb with the back of a spoon into a chunky applesauce texture.
- While rhubarb is cooking, smash the garlic clove with the heel of your hand or side of a knife. Heat a small amount of oil in a nonstick skillet over medium-high heat, and sauté garlic 1-2 minutes or until fragrant. Add cauliflower and a small amount of water to the skillet, then cover and steam 2 minutes or until tender. Remove lid and continue sautéing another 2-3 minutes or until cauliflower is golden brown. Remove garlic clove before stirring in HALF of the mustard butter. Season with salt & pepper. Transfer to a serving bowl and keep warm.
- Wipe out the skillet add a small amount of oil and heat over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, cook pork 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
- When beans are done, toss them with remaining half of mustard butter.
- Slice pork, divide between plates and top with a dollop of rhubarb marmalade. Enjoy cauliflower rice and green beans on the side.