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Figgy Balsamic Pork

Figgy Balsamic Pork

with Roasted Green Beans and Rosemary Potatoes

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.

Allergens:
Milk

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

¼ ounce

Rosemary

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

6 ounce

Green Beans

2 tablespoon

Fig Jam

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate48 g
Sugar15 g
Dietary Fiber7 g
Protein37 g
Cholesterol130 mg
Sodium310 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
Large Pan
Paper Towel

Instructions

Prep
1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Dice potatoes into ½-inch pieces.

Roast Potatoes
2

Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.

Sear Pork
3

Meanwhile, 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. Transfer to a second baking sheet.

Roast Green Beans and Pork
4

Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on sheet with pork. Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

Make Pan Sauce
5

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, 1 TBSP jam (2 TBSP for 4 servings), and ¼ cup water (½ cup for 4). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Serve
6

Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.