Calorie smart
Kid Friendly
Easy
Figgy Balsamic Pork
Easy Cleanup
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.
Utensils
Baking Sheet
Paper Towel
Large Pan
1 unit
0.25 ounce
12 ounce
12 ounce
6 ounce
2 tablespoon
Chicken Stock Concentrate
1 unit
5 teaspoon
4 teaspoon
1 tablespoon
Preparation
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.
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.
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.
4
Toss green beans with a drizzle of olive
oil and a pinch of salt and pepper on
sheet with pork. Roast on middle rack
until pork is cooked through and green
beans are tender, 10-12 minutes. Let
pork rest a few minutes after removing
from oven, then thinly slice crosswise.
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.
6
Divide potatoes, green beans, and
pork between plates. Drizzle pan sauce
over pork and serve.
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