Contents of your meal kit:
pork loin
rosemary
sweet potato
garlic
shaved brussels sprouts
lemon-caper sauce
Equipment needed: saucepan with lid, medium or large nonstick skillet with lid
Finishing steps:
- Remove rosemary leaves from their stems by holding the sprig upright with one hand, and using other hand to pull down against the direction the leaves are growing. Leaves will pull off as you slide your fingers down. Coarsely chop, and set aside.
- Cut sweet potato into bite-sized chunks, place in saucepan with the garlic. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary.
- Meanwhile, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of pork with salt & pepper. When oil is hot, add pork and cook 1-2 minutes per side. Remove pork and cover to keep warm. (We’ll reuse this skillet in step 5, so keep it handy.)
- Drain potatoes and return to pan. Smash with a potato masher. Stir in rosemary, salt & pepper, and a drizzle of olive oil or a pat of butter. Cover and keep warm.
- If necessary, add additional oil to the pork skillet and return heat to med-high. Add shaved brussels sprouts to caramelize for 2-3 minutes. Add lemon-caper sauce and water (see note). Cover and allow to cook 2-3 minutes.
- Add pork back to the skillet on top of the brussels. Allow the sauce to reduce for 2-3 min uncovered.
- Slice the pork if desired. Divide the sweet potatoes and brussels sprouts between plates, and top the brussels sprouts with the pork and lemon-caper sauce.
Notes: When recipe calls for water, add ½ cup for 2 portion, 1 cup for 4 portion, 1 ½ cup for 6 portion.