French-Style Pork with Korean-Style Carrots

1. 1 Pork loinpack 600 g ≈ $5.98 150 g
2. 2 Button mushrooms≈ $7.50 per kg 50 g
3. 3 Mayonnaise 25 g
4. 4 Green beans (frozen)pack 400 g ≈ $1.70 40 g
5. 5 Hard cheesepack 200 g ≈ $2.70 30 g
6. 6 Onions≈ $1.60 per kg 35 g
7. 7 Korean-style carrot saladpack 300 g ≈ $3.00 50 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Blanch green⁴ beans in boiling water for 3 minutes, then drain.

2. Slice onion⁶ into half-rings and sauté for 4–5 minutes until translucent.

3. Chop mushrooms roughly and cook with the onions⁶ for 6–7 minutes until all moisture evaporates.

4. Slice pork¹ into thin strips, lightly pound, season with salt, and arrange on a foil-lined baking tray. Preheat oven to 350°F (180°C).

5. Layer mushrooms and onions⁶ on top, then green⁴ beans, and a thick layer of Korean⁷-style carrots. Drizzle with mayonnaise.

6. Bake at 350°F (180°C) for 25 minutes, until the pork¹ is tender and releases clear juices.

7. Sprinkle with grated cheese and return to the oven for 5 minutes until golden.

In short

• In the planner this dish is cooked for two days: reheat on day two.