with Roasted Carrots & Thyme Broccoli
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 completely transform the juicy pork filet it’s drizzled on top of.
Allergens
Utensils
Tags
Pork Filet
10 ounce
Thyme
0.055 ounce
Carrots
12 ounce
Balsamic Vinegar
5 teaspoon
Broccoli
8 ounce
Chicken Stock Concentrate
1 unit
Fig Jam
1 unit
Shallot
1 unit
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, 10 minutes.
Once carrots have roasted 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Gently toss carrots on baking sheet before returning to top rack. Roast another 12-15 minutes, until broccoli is browned and tender.
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.
Roast pork on middle rack until cooked through, 10-12 minutes.
Transfer to a cutting board to rest, then thinly slice crosswise.
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, 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.
Divide broccoli, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
600
kcal
Calories
32
g
Fat
9
g
Saturated Fat
43
g
Carbohydrate
26
g
Sugar
9
g
Dietary Fiber
32
g
Protein
105
mg
Cholesterol
750
mg
Sodium
with Roasted Carrots & Thyme Brussels Sprouts
plus Roasted Chipotle-Lime Broccoli & Carrots
with Garlicky Green Beans & Chili-Roasted Carrots
