Figgy Balsamic Pork

Name: Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; ¼ ounce Rosemary; 12 ounce Yukon Gold Potatoes; 12 ounce Pork Tenderloin; 6 ounce Green Beans; 1 tablespoon Fig Preserves; 1 unit Chicken Stock Concentrate; 5 teaspoon Balsamic Vinegar; 4 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Roasted Green Beans and Rosemary Potatoes

Recipe Development TeamPublished on April 06, 2018

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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.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

¼ ounce

Rosemary

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

6 ounce

Green Beans

1 tablespoon

Fig Preserves

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate48 g

Sugar14 g

Dietary Fiber8 g

Protein37 g

Cholesterol105 mg

Sodium260 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.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Strip and finely chop enough rosemary leaves from stems to give you 2 tsp. Cut potatoes into ½-inch cubes.

Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp chopped rosemary, and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes, tossing halfway through.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork with salt and pepper. Add to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet.

Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on same sheet with pork. Roast both in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then cut into thin slices.

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining 1 tsp chopped rosemary. Cook, tossing, until shallot is softened. Add 1 TBSP fig preserves (we sent more), stock concentrate, ¼ cup water, and 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.