Edit History

Balsamic Fig Pork:

1 Pork Loin

1 Shallot finely diced

3 Tbsp Balsamic Fig Butter (from sprouts) [sub in balsamic jam]

1/4 Cup water (with amount for chicken bouillon dissolved in, let it get to room temp)

Chicken Bouillon (small amount it's basically chicken base/stock dried. dissolved into the water)

1 Tbsp honey

2 Tbsp Balsamic Vinegar

3 Tbsp Butter

Salt

Pepper

Season liberally with salt and pepper the pork loin and sear in a hot skillet over high heat on all sides.

Transfer to a sheet and bake at 425 until cooked through (use a thermometer. should take roughly 8-12 minutes)

In the same skillet that pork was seared in, heat a small amount of oil and saute the shallots until translucent

Stir in the water, chicken bouillon, fig butter, balsamic vinegar, and honey. 

allow to reduce until thick and sauce like then add butter and turn off heat. stirring to fully incorporate.

Let pork rest 5 minutes before cutting, then slice and serve with sauce.

1 Bag of mixed (or all red) small potatoes

1 Package cream cheese (8 oz)

Heavy Cream

Salt

Pepper

Wash and slice potatoes into 1/4 pieces and put into a pot covering entirely in cold water.

Bring water to a low boil, until potatoes are just barely fork tender.

Drain water and add cream cheese and a splash of heavy cream. using a hand potato masher, mash until potatoes cream cheese and heavy cream are fully mixed. (add more heavy cream until consistency is nice.)

salt and pepper to taste.

Balsamic Fig Pork:

1 Pork Loin

1 Shallot finely diced

3 Tbsp Balsamic Fig Butter (from sprouts) [sub in balsamic jam]

1/4 Cup water (with amount for chicken bouillon dissolved in, let it get to room temp)

Chicken Bouillon (small amount it's basically chicken base/stock dried. dissolved into the water)

1 Tbsp honey

2 Tbsp Balsamic Vinegar

3 Tbsp Butter

Salt

Pepper

Season liberally with salt and pepper the pork loin and sear in a hot skillet over high heat on all sides.

Transfer to a sheet and bake at 425 until cooked through (use a thermometer. should take roughly 8-12 minutes)

In the same skillet that pork was seared in, heat a small amount of oil and saute the shallots until translucent

Stir in the water, chicken bouillon, fig butter, balsamic vinegar, and honey. 

allow to reduce until thick and sauce like then add butter and turn off heat. stirring to fully incorporate.

Let pork rest 5 minutes before cutting, then slice and serve with sauce.

1 Bag of mixed (or all red) small potatoes

1 Package cream cheese (8 oz)

Heavy Cream

Salt

Pepper

Wash and slice potatoes into 1/4 pieces and put into a pot covering entirely in cold water.

Bring water to a low boil, until potatoes are just barely fork tender.

Drain water and add cream cheese and a splash of heavy cream. using a hand potato masher, mash until potatoes cream cheese and heavy cream are fully mixed. (add more heavy cream until consistency is nice.)

salt and pepper to taste.