Figgy Balsamic Pork
with Roasted Carrots & Thyme Potatoes
- Milk
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.
Ingredients
12 ounce
Potatoes
¼ ounce
Thyme
1 unit
Shallot
10 ounce
Pork Filet
12 ounce
Carrots
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
• While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet.
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board and let rest a few minutes, then thinly slice crosswise.
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and 1⁄4 cup water (1⁄2 cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Reviews from our home cooks
We really enjoyed this dish. We don't care for roasted carrots so I cooked them differently and just baked the potatoes whole. But the pork was juicy, tender and the figgy balsamic glaze was really delicious. The one suggestion was that the texture of the shallots in the glaze was a little clunky and strange. I'd maybe puree them or something, but otherwise, super yummy.
I loved the combo of the figgy balsamic sauce with the thyme roasted potatoes. Only issue I had was overcooking/drying out the pork because one piece was way bigger than the other and I didn't think about it till it was too late lol
The figgy balsamic sauce is on point! Very delicious. It was too hot outside and inside to roast the potatoes and carrots. I cheated and made mashed potatoes and steamed my carrots and made a thyme butter for them. Alternative preparations for the side dishes should be suggested.
This turned out amazing! I love the figgy balsamic dressing. Nice combo. I cooked the potatoes and carrots together. I didn't want to turn on the oven, so cooked them in the fry pan first, then cooked the pork.
Very tasty. The carrots were outstanding - fresh and delicious. The potatoes were plentiful. The pork serving was very small, but the quality was good. Everything was very fresh. And the figgy balsamic sauce was amazing! There was a reference to broccoli as an ingredient in the recipe, but I didn't see that in the photo, so maybe a typo?
My husband and kids loved this one! The figgy balsamic glaze on top was delicious and so flavorful. The pork turned out so tender and juicy and the carrots and potatoes made the perfect side dish. Impressed with my first box of Hello Fresh!
Roasted carrots and potatoes were delicious. The pork was so delicious and tender which worked great because of my new braces and how sensitive my teeth are right now. My favorite part of the meal was that amazing balsamic and fig topping! Even my 14 year old loved it!
The meal was simplistic yet complex in flavor. The pork was flavorful. The figgy balsamic sauce was the right level of acidity to complement the base flavors of the potatoes. Well blended, traditional, yet introduced new concepts.
Easy to prepare and delicious. The fig and balsamic sauce didn't cook down to be a thick as what's shown in the photo but a) it tasted great and b) that may have been due to my impatience. Great meal!
I didn't love the shallot balsamic fig glaze. It had too many shallots we think and it overpowered everything else. We loved the roasted carrots and thyme potatoes
