with Broccoli and Garlic Roasted Potatoes
Pork loves making friends with a sweet sauce. Tonight, pan-seared and oven-finished pork tenderloin pairs up with delicious fig-maple sauce to put a smile on your face! Bright broccoli and garlicky roasted potatoes make this a beautifully-composed plate.
Allergens
Utensils
Tags
Pork Tenderloin
340 g
Maple Syrup
2 tbsp
Fig Spread
2 tbsp
Shallot
1 unit(s)
Russet Potato
2 unit(s)
Broccoli
227 g
Garlic Salt
1 tsp
Dijon Mustard
0.5 tbsp
Chicken Broth Concentrate
1 unit(s)
Pepper
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Unsalted Butter
2 tbsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet.
- Season with 1/2 tsp garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and 1/2 tsp garlic salt per sheet.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
- Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 14-16 min.**
- When pork is done, transfer to a plate. Cover with foil and let rest, 5 min.
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince shallot.
- Add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then broccoli and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until tender, 5-6 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper, to taste.
- Remove from heat.
- Thinly slice pork.
- Divide garlic roasted potatoes, broccoli and pork between plates.
- Spoon fig-maple sauce over pork.
760
kcal
Calories
29
g
Fat
10
g
Saturated Fat
83
g
Carbohydrate
26
g
Sugar
6
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1170
mg
Sodium
0.5
g
Trans Fat
2100
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
