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Figgy Pork Tenderloin

Figgy Pork Tenderloin

with Green Beans and Rosemary Potatoes

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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.

Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Shallot

¼ ounce

Rosemary

24 ounce

Yukon Gold Potatoes

24 ounce

Pork Tenderloin

2 tablespoon

Fig Jam

2 unit

Chicken Stock Concentrate

10 teaspoon

Balsamic Vinegar

12 ounce

Green Beans

Not included in your delivery

7 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate48 g
Sugar15 g
Dietary Fiber8 g
Protein40 g
Cholesterol120 mg
Sodium310 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallots. Strip and finely chop enough rosemary leaves from stems to give you 1 TBSP. Cut potatoes into ½-inch cubes.

2

Toss potatoes on a baking sheet with 1 TBSP olive oil, 2 tsp chopped rosemary, and a big pinch of salt and pepper. Roast in oven until crisped, about 25 minutes total (we’ll add more to the sheet after 10 minutes).

3

Heat a large drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper. Add to pan and sear, turning occasionally, until browned all over, 4-6 minutes. After potatoes have roasted 10 minutes, give them a toss, then add pork to same sheet. Continue roasting until pork reaches desired doneness, 10-15 minutes.

4

Heat a large drizzle of olive oil in pan used for pork over medium heat. Add shallots and remaining chopped rosemary. Cook, tossing, until softened, 2-3 minutes. Add 2 TBSP fig jam (we sent more), stock concentrates, ½ cup water, and vinegar. Stir to combine. Let simmer until thick and saucy, 2-4 minutes. Remove pan from heat and add 2 TBSP butter, stirring to melt. Season with salt and pepper.

5

Let pork rest a few minutes after removing from oven, then slice into rounds. Meanwhile, place green beans in a medium microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until warmed through, 1-2 minutes. Drain, then return to bowl. Add 1 TBSP butter and toss to melt and coat green beans.

6

Divide potatoes, green beans, and pork between plates. Drizzle sauce over pork and serve.