Rosemary Fig Pork Filet
with Kale & Sweet Potato Jumble
- Milk
Fig jam, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements juicy, seared-then-roasted pork filet. Pair that with earthy roasted sweet potatoes, red onion, and sautéed kale for a hearty and colorful plate; a perfect dinner idea for a night in.
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
4 ounce
Kale
¼ ounce
Rosemary
10 ounce
Pork Filet
1 teaspoon
Garlic Powder
1 unit
Fig Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have 1⁄2 tsp (1 tsp for 4).
• Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. • Roast on top rack for 10 minutes (you’ll add the pork then).
• Meanwhile, pat pork* dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.) • Roast until pork is cooked through and veggies are tender, 10-12 minutes more. (TIP: If pork is done first, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board.
• While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
• Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
• Thinly slice pork crosswise. • Divide veggies between plates; top with pork. Spoon sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet-and-savory fig sauce, which paired perfectly with the juicy pork and complemented the veggie jumble 🍲.
- Ease of prep: Some found it took longer than expected, with multiple pans and steps; others said it was quick and simple.
- Suggestions: Consider roasting the kale for extra flavor; massage it first for tenderness. Add more sweet potato for a heartier meal.
- Leftovers: The dish reheated well, with some even enjoying the veggie mix cold in salads the next day.
- Portions: Several mentioned the sweet potato was too small; adding an extra one improved the meal.
Reviews from our home cooks
This meal felt high-end. The pork fillet was easy to cook, and the rosemary fig butter was out of this world. And the kale with sweet potatoes was a nutritional feast with amazing color.
Ok, giving this 4 stars shocked me because kale, you know, it's KALE!! This was in the "Oh crap! I forgot to change the menu box.", there I was making kale. The pork was amazing and loved the sauce. What really shocked me was the sweet potato, onions, and kale mix - soooo good! I would make this at home!! Again, shocked!!
Excellent. Pork was tender and tasty. Swapped kale with spinach, added honey and balsamic to the sauce. The sweet potato was tiny, so I added 2 additional that I had on hand.
Not a big onion fan, but these red onions with sweet potatoes and kale were excellent. However I spend more time picking out big stem and reechoing/massaging your pre cut kale than if I did it myself. Also it seems more bitter/tough when it comes pre chopped-and yes, I massage it
I love this meal. Just wish it wasn't so hard to deal with the kale. It's so much easier if it doesn't come already cut up. I will say that the batches I received this time hardly had any large stems. In the past I've had to go through and pick out the hard stems that were cut up into the leaves.
Loved this. The only negative at all was that the sauce melted off when I heated it up for lunch the next day at work. Seriously, the way the rosemary and butter interact with the fig spread in that sauce is absolutely fantastic and I want to try making this but using apricot jam instead next time I have people over. Not sure where to find fig and I suspect the apricot will pair nicely as well.
We really liked this dish - great flavors - however the portions were way too small for 2 people. The pork chop was fine. The sweet potato was very small and after you cook up the kale, you really could use twice as much. We ended up making a can of veggies to compensate.
Tear the kale into very small pieces and use more water if you like for it to be soft rather than chewy. I also added some chopped apple.
The rosemary fig flavoring was one of the best I've ever had. Everyone loved this dish. A definite favorite
Amazing flavor. Would definitely get again. The kale with the sweet potatoes and onions was amazing and the jam with the pork was divine!
