Figgy Balsamic Pork
with Roasted Carrots & Thyme Brussels Sprouts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Pork Filet
0.05 ounce
Thyme
12 ounce
Carrots
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
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)
Nutrition Values
Instructions
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.
Toss Brussels sprouts on one side of a baking sheet with a drizzle of 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 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 Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
