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Figgy Balsamic Steak

Figgy Balsamic Steak

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 tenderloin it’s drizzled over.

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

8 ounce

Brussels Sprouts

¼ ounce


1 unit

Yellow Onion

10 ounce

Bavette Steak

12 ounce


1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories710 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate45 g
Sugar25 g
Dietary Fiber11 g
Protein48 g
Cholesterol115 mg
Sodium430 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.


Baking Sheet
Large Pan
Paper Towel



• 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 onion.

Roast Veggies

• 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.

Sear Pork

• 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.

**Swap in steak for pork; cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. **

Roast Pork

• 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.

Skip roasting! Thinly slice steak against the grain.

Make Pan Sauce

• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add onion 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.