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Jammy Pork Tenderloin

Jammy Pork Tenderloin

with Shallot-Thyme Pan Stuffing & Roasted Green Beans

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with custardy shallot-thyme pan stuffing (psst—that’s stuffing made in a pan!) and crisp roasted green beans. To finish things off, the pork is drizzled with a life-affirming fig jam sauce. Talk about a dream come true!

Allergens:WheatSoyMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

¼ ounce

Thyme

2 unit

Chicken Stock Concentrate

6 ounce

Green Beans

2.5 ounce

Celery

1 unit

Demi Baguette

(ContainsWheat, Soy)

12 ounce

Pork Tenderloin

2 tablespoon

Fig Jam

Not included in your delivery

Salt

Pepper

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate57 g
Sugar19 g
Dietary Fiber5 g
Protein37 g
Cholesterol165 mg
Sodium780 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
Small Bowl
Medium Pan
Paper Towel
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and thinly slice shallot. Thinly slice celery. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into ½-inch pieces. • In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water. • 4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.

2

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Remove pan from heat. • Transfer pork to one side of a baking sheet.

3

• Toss green beans on opposite side of sheet from pork with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until pork is cooked through and green beans are browned and tender, 12-15 minutes. Remove from oven and let pork rest at least 5 minutes.

4

• Heat 2 TBSP butter and a drizzle of olive oil in a large pan over mediumhigh heat. Add baguette; toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Heat a drizzle of olive oil in same pan over medium-high heat. Add celery and shallot; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm. • 4 SERVINGS: Use 3 TBSP butter. • TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.

5

• While pork rests, heat pan used to sear pork over medium-high heat. Add jam, ¼ cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

6

• Thinly slice pork crosswise. • Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.