Figgy Balsamic Pork
with Roasted Carrots & Thyme Broccoli
- 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 completely transform the juicy pork filet it’s drizzled on top of.
Ingredients
10 ounce
Pork Filet
0.05 ounce
Thyme
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, 10 minutes.
Once carrots have roasted 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Gently toss carrots on baking sheet before returning to top rack. Roast another 12-15 minutes, until broccoli is browned and tender.
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 to rest, 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.
Divide broccoli, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the figgy balsamic sauce, calling it "amazing" and "delicious" — though some found it too vinegary or thin.
- Ease of prep: Customers found this meal quick and simple to make, with one saying their inexperienced husband cooked it successfully.
- Suggestions: Consider reducing the sauce longer for better thickness and adding fresh figs for extra flavor 🍒.
- Portions: Some felt the pork servings were too small; adding a starch like mashed potatoes could make it more filling.
- Vegetables: Many enjoyed the veggie mix, but some prefer steaming broccoli instead of roasting for better flavor.
Reviews from our home cooks
This was yummy - especially the pork and the figgy sauce. I think it should include mashed potatoes. This may be because my husband won't eat broccoli, so I basically gave him all the carrots and just had pork and broccoli on my plate. It felt like it was crying out for mashed potatoes. That would have been perfect.
Very good. I added some fresh figs from the farmers market into the sauce - even better! We skipped the roasted carrots for a salad, though - too hot to turn on the oven so I'll cut them up for a side veg with sandwiches
The sauce is a tad sour tasting but it goes well with the pork. We added broccoli and it made the recipe very confusing unfortunately. The recipe just jumped back and forth a lot and by the time my pork was done my carrots were barely cooked.
Great sauce. Added some mushrooms to it and some pepper flakes to the carrots for additional flavor.
I combined the veggies in a roasting pan ten added the broccoli towards the end. The pork with the sauce was excellent.
The sauce for the pork was full of flavor. Very easy.
Sauce for the pork was amazing, and the cut of pork was delicious
The pork was tender and the pan sauce was really yummy. I had to add my own mashed potatoes because it wasn't enough for my family of 4 without the starch.
This is one of the family's favorite recipes. The sauce is amazing and it's quick to make.
This was fantastic! A new favorite!! I will definitely order it again!!
