Figgy Balsamic Pork Cutlets

Name: Figgy Balsamic Pork Cutlets with Roasted Green Beans & Rosemary Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ ounce Rosemary; 1 unit Shallot; 12 ounce Pork Cutlets; 6 ounce Green Beans; 1 unit Chicken Stock Concentrate; 5 teaspoon Balsamic Vinegar; 1 unit Fig Jam; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper; 1 tablespoon Cooking Oil

with Roasted Green Beans & Rosemary Potatoes

Recipe Development TeamPublished on June 09, 2021

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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

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce

Rosemary

1 unit

Shallot

12 ounce

Pork Cutlets

6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories580 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate50 g

Sugar18 g

Dietary Fiber8 g

Protein41 g

Cholesterol85 mg

Sodium690 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

•Baking Sheet

•Paper Towel

•Large Pan

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. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.

• Toss potatoes on a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.

• While potatoes roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.

• Toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.

• While green beans roast, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thickened 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.