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.
Yukon Gold Potatoes
Chicken Stock Concentrate
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.
Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.