with Roasted Carrots & Thyme 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 filet it’s drizzled on top of.
Allergens
Utensils
Tags
Potatoes
12 ounce
Thyme
0.25 ounce
Shallot
1 unit
Chicken Cutlets
10 ounce
Carrots
12 ounce
Chicken Stock Concentrate
1 unit
Balsamic Vinegar
5 teaspoon
Fig Jam
1 unit
Salt
Pepper
Olive Oil
Cooking Oil
Butter
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Strip thyme 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 olive oil, half the chopped thyme, 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 crisp, 20-25 minutes.
• While veggies roast, 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 (it’ll finish cooking in the next step). • Transfer to a second baking sheet. **Swap in chicken* or beef* for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.**
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board and let rest a few minutes, then thinly slice crosswise. **Skip this step for chicken or beef.**
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and 1⁄4 cup water (1⁄2 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.
• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve. **Thinly slice chicken or beef against the grain.** ***Poultry is fully cooked when internal temperature reaches 165°.***
590
kcal
Calories
20
g
Fat
6
g
Saturated Fat
66
g
Carbohydrate
25
g
Sugar
9
g
Dietary Fiber
37
g
Protein
120
mg
Cholesterol
430
mg
Sodium
with Roasted Carrots & Thyme Brussels Sprouts
with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli
