Rosemary Fig Pork Tenderloin
with Kale & Sweet Potato Jumble
- Milk
Figs are one of the best things about Autumn and our chefs have found using fig jam in this recipe, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly compliments the meat—a juicy, pan-seared, then roasted, pork tenderloin. Pair that with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate; a perfect dinner idea for a chilly night in.
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
4 ounce
Kale
¼ ounce
Rosemary
10 ounce
Pork Tenderloin
1 teaspoon
Garlic Powder
1 unit
Fig Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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 ½-inch pieces. Halve, peel, and cut onion into ½-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 ½ 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).
• While veggies roast, pat pork* dry with paper towels; season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, carefully transfer pork to empty side of same sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.) • Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. (TIP: If pork is done before veggies, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board to rest.
• 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 ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until reduced and 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 Dec 2025- Flavor: Many loved the fig sauce, calling it delicious and perfect with the pork; some found the veggie combo surprisingly tasty 🍲.
- Ease of prep: Several noted it was time-consuming or complex to prepare, with multiple pans and steps to juggle.
- Suggestions: Consider cooking pork for less time to keep it tender; some preferred adding extra fig sauce or seasoning to veggies.
- Portions: Some felt veggie portions, especially sweet potato, were too small; a few wanted more kale after cooking.
- Veggie mix: Many were pleasantly surprised by the kale and sweet potato combination, even self-proclaimed kale skeptics.
Reviews from our home cooks
This was, surprisingly, one of the best recipes we've ever had from Hello Fresh. The fig and rosemary sauce flavored the Kale and the pork was perfectly tender. It seemed like a small portion, but ended up being one of the most filling recipes we've had from Hello Fresh recently. Would give it 5 stars if we could. So delicious it outweighed a few frustrations with the rest of the box. Please keep this dish in rotation!
Great recipe. The rosemary fig sauce is better on the pork than chicken. However, it is also extremely improved by straining out the chopped rosemary before adding the butter. The onions should go in with the pork, not the sweet potatoes. They were getting burned at the sweet potato rate.
Super flavorful, the kale with sweet potato and onions tasted great, the pork too but the rosemary fig sauce is amazing. Really enjoyed the dish and so light.
This was a WOW dish for us. Aromatic rosemary filled our kitchen. Love the kale and sweet potato bed to place this yummy tenderloin! One of our favorites so far.
This was the best combination of flavors! I even added more diced figs to the kale as I cooked it. The rosemary and kale and sweet potatoes with the figs were wonderful!
Surprised us! Even my kale-hating husband liked the kale and sweet potato jumble, and the fig sauce on the pork was so good.
The pork was very tender, and the fig sauce complemented it beautifully as did the vegetable "jumble." The combination of those three vegetables was delicious. I have a couple of comments about the kale. I guess I do appreciate getting it already cut up, but it is strange to me that it is cut up before the big stems are removed. This requires painstakingly sorting through it all to pick out the hard little pieces of stem. I think I'd rather cut it up myself than do that.
We loved the kale and sweet potatoes! Can't wait to cook that again. The fig sauce was a great complement to the pork, and tasted delicious on the vegetables as well.
Really enjoyed everything; the kale and sweet potato combo was delicious, as was the fig reduction on the pork.
This one surprised us, as we both hate kale. I forgot to place our order, so it just came. If I had seen Kale, I wouldn't have ordered it. We aren't fans of sweet potato either. Somehow, the kale and sweet potato canceled each other out, and with the fig gravy - delicious.
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