with Roasted Green Beans and 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.
Allergens
Utensils
Tags
Shallot
1 unit
Rosemary
0.25 ounce
Yukon Gold Potatoes
12 ounce
Pork Tenderloin
12 ounce
Green Beans
6 ounce
Fig Jam
1 tablespoon
Chicken Stock Concentrate
1 unit
Balsamic Vinegar
2 tablespoon
Olive Oil
4 teaspoon
Butter
1 tablespoon
Salt
Pepper
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; discard stems. Finely chop leaves until you have 2 tsp. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp rosemary, and a pinch of salt and pepper. Roast in oven until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper.
Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes.
Heat a drizzle of olive oil in same pan over medium heat. Add shallot and remaining 1 tsp rosemary. Cook, tossing, until softened. Add 1 TBSP fig jam (we sent more), stock concentrate, ¼ cup water, and balsamic vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.
Let pork rest a few minutes after removing from oven, then cut into thin slices.
Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.
2301
kJ
Energy (kJ)
550
kcal
Calories
22
g
Fat
8
g
Saturated Fat
48
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
41
g
Protein
125
mg
Cholesterol
310
mg
Sodium
with Roasted Carrots & Thyme Brussels Sprouts
