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[SIDE CARB SWAP RUSSET POTATOES TO BROCCOLI] Roasted Pork Filet with Balsamic-Fig Sauce, Carrots, and Thyme-Roasted Russet Potatoes

[SIDE CARB SWAP RUSSET POTATOES TO BROCCOLI] Roasted Pork Filet with Balsamic-Fig Sauce, Carrots, and Thyme-Roasted Russet Potatoes

Recipe Development TeamUpdated on November 13, 2025

Get Free Steak + 10 Free Meals

Get Free Steak + 10 Free Meals

Calories

:

520 kcal

Protein

:

32g protein

Total

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Carb Smart

Allergens:

Milk

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 filet it’s drizzled on top of.

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

Ingredients

Serving amount

10 ounce

Pork Filet

¼ ounce

Thyme

ounce

Potatoes

12 ounce

Carrots

5 teaspoon

Balsamic Vinegar

8 ounce

Broccoli

1 unit

Chicken Stock Concentrate

1 unit

Fig Jam

1 unit

Shallot

Not included in your delivery

1 tablespoon (tbsp)

Olive Oil

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

1 teaspoon (tsp)

Cooking Oil

Nutrition Values

/ per serving

Calories520 kcal

Fat23 g

Saturated Fat8 g

Carbohydrate44 g

Sugar26 g

Dietary Fiber9 g

Protein32 g

Cholesterol105 mg

Sodium750 mg

Potassium1510 mg

Calcium150 mg

Iron3.4 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.

Cooking Steps

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