Figgy Balsamic Pork Cutlets
with Roasted Green Beans & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Rosemary
1 unit
Shallot
12 ounce
Pork Cutlets
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
• Toss potatoes on a baking sheet with a drizzle of 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.
• While potatoes roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.
• Toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.
• While green beans roast, 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 thickened 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.
• Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.
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