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- Tuscan Pork Sheet-Pan Supper
-
- 1/3 c. balsamic vinegar
- 5 garlic cloves, minced
- 1/3 c. plus 1/4 cup olive oil, plus more for the pans
- 4 tsp. dried oregano
- 2 tsp. kosher salt, plus more to taste
- 1 1/2 tsp. black pepper
- 2 pork tenderloins (each slightly over 1 pound)
- 6 sweet potatoes, each cut into 6 wedges
- 6 shallots, quartered
- Chopped fresh parsley, for topping
- Directions
- Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl. Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator. Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl. Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin. Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
- Provided by:
- Ree Drummond, The Pioneer Woman
Where You Can Buy Ingredients:
| Farmers |
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47 Ranch Sky Island Beef
McNeal, Arizona, 85617 View details |
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Hopkins Hog Farm
Elija Hopkins Aguila, AZ, 85320View details |
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M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
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Perkinsville Meat Processing
Mark & Cyndy Ducote Chino Valley, AZ, 86323View details |
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San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Meat Shop
Tim Wilson Phoenix, AZ, 85004View details |
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PREP TIME: 20 mins. COOK TIME: 15 mins. TOTAL TIME: 35 mins.
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In a medium sauce pan over medium heat, combine coconut cream, sugar, cocoa powder, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved and cocoa is completely mixed into the coconut cream.
In a small Tupperware or Mason jar, combine coconut milk and corn starch and shake well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until the mixture thickens, 3–5 minutes. Take the mixture off of the stove top and pour it into a bowl.
Let the ice cream base cool until it is room temperature, then refrigerate for at least 1 hour and up to overnight.
Pour into an ice cream maker and churn according to manufacturer's directions (this will usually take about 15–20 minutes). When there are just a few minutes of churning left, add chocolate chips, coconut and almonds. Churn another minute and then stop the ice cream maker.
Transfer the ice cream (which should be like soft serve at this point) to a freezer-proof container and freeze at least 2 hours. Scoop and serve!
Makes about 1 quart.
Notes:
1. Trader Joe's carries a great brand of canned unsweetened coconut cream. Do NOT buy Coco Lopez, which is a cocktail mixer.
2. Prep time does not include 3 hours cooling and freezing time.
