Figgy Balsamic Pork Cutlets
with Roasted Carrots & Rosemary Potatoes
You’ve likely come across figs baked into desserts, nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing it up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that when drizzled on pork cutlets elevates them to extra-special status. Roasted carrots and rosemary potatoes complete the company-worthy meal.
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
Potatoes
¼ ounce
Rosemary
1 unit
Shallot
12 ounce
Pork Cutlets
12 ounce
Carrots
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 rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick 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 one side of a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• While veggies 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.
• 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 stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings) into pan with aromatics. 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, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
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