Figgy Balsamic Pork

Figgy Balsamic Pork

with Roasted Green Beans and Rosemary Potatoes

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You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ ounce


12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

6 ounce

Green Beans

1 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

2 tablespoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate48 g
Sugar14 g
Dietary Fiber8 g
Protein41 g
Cholesterol125 mg
Sodium310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; discard stems. Finely chop leaves until you have 2 tsp. Cut potatoes into ½-inch cubes.


Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp rosemary, and a pinch of salt and pepper. Roast in oven until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper.


Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes.


Heat a drizzle of olive oil in same pan over medium heat. Add shallot and remaining 1 tsp rosemary. Cook, tossing, until softened. Add 1 TBSP fig jam (we sent more), stock concentrate, ¼ cup water, and balsamic vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.


Let pork rest a few minutes after removing from oven, then cut into thin slices.


Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.