Figgy Balsamic Pork

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 all over 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 jam (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.