Rosemary Fig Pork Filet

Name: Rosemary Fig Pork Filet with Kale & Sweet Potato Jumble
Total time: 35 min
Yield: 2
Cuisine: Southern Europe
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; Salt; Pepper; Cooking Oil; Butter

with Kale & Sweet Potato Jumble

Recipe Development TeamUpdated on July 23, 2025

Get 10 Free Meals + Free Breakfast For Life

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.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Carb Conscious

•High Protein

•Fiber Powered

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories510 kcal

Fat25 g

Saturated Fat8 g

Carbohydrate39 g

Sugar18 g

Dietary Fiber6 g

Protein31 g

Cholesterol105 mg

Sodium650 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

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

PDF

• 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.