Figgy Balsamic Pork

Name: Figgy Balsamic Pork with Roasted Carrots & Thyme Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ ounce Thyme; 1 unit Shallot; 12 ounce Pork Tenderloin; 12 ounce Carrots; 1 unit Chicken Stock Concentrate; 5 teaspoon Balsamic Vinegar; 2 tablespoon Fig Jam; 1 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper; 1 teaspoon Vegetable Oil

with Roasted Carrots & Thyme Potatoes

Recipe Development TeamPublished on December 07, 2020

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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.

Tags:

Calorie Smart

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce

Thyme

1 unit

Shallot

12 ounce

Pork Tenderloin

12 ounce

Carrots

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat22 g

Saturated Fat8 g

Carbohydrate65 g

Sugar26 g

Dietary Fiber10 g

Protein37 g

Cholesterol130 mg

Sodium420 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

•Peeler

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-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 crisped, 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 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, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ 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.