topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Figgy Balsamic Pork

Figgy Balsamic Pork

with Lemony Greens 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.

Tags:
Family Friendly
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

2 ounce

Mixed Greens

1 unit

Lemon

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

1 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate56 g
Sugar20 g
Dietary Fiber8 g
Protein36 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
Medium Bowl

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. Halve lemon.

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.

Cook 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 on middle rack until cooked through, 10-12 minutes. Let rest a few minutes after removing from oven, then thinly slice pork crosswise.

Make Salad
4

While pork cooks, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

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, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Serve
6

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