Figgy Balsamic Pork
with Roasted Carrots & Thyme Broccoli
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.
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
8 ounce
Broccoli Florets
¼ ounce
Thyme
1 unit
Yellow Onion
10 ounce
Pork Tenderloin
12 ounce
Carrots
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
12 ounce
Yukon Gold Potatoes
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve and peel onion; finely chop one half (whole onion for 4).
Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)
• Toss potatoes on one side of a baking sheet with a drizzle of olive 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.
Roast carrots on one side of a baking sheet for 10 minutes. After carrots have roasted 10 minutes, add broccoli to empty side of same sheet; toss with a drizzle of oil, half the chopped thyme, salt, and pepper. Return to top rack and roast until browned and tender, 12-15 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 pork to a cutting board and let rest a few minutes, then thinly slice crosswise.
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add chopped onion and remaining chopped thyme. Cook, stirring, until softened, 3-4 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 potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
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