Fig jam, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements juicy, seared-then-roasted pork filet. Pair that with earthy roasted sweet potatoes, red onion, and sautéed kale for a hearty and colorful plate; a perfect dinner idea for a night in.
*The serving of protein food in this product is high in protein.*
*See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Milk
Utensils
Baking Sheet
Paper Towel
Large Pan
Tags
Under 650 Calories
High Protein
Fiber Powered
Pork-free
Carb Conscious
Classic Plates
Ingredients
Sweet Potatoes
1 unit
Red Onion
1 unit
Kale
4 ounce
Rosemary
0.25 ounce
Chicken Cutlets
12 ounce
Garlic Powder
1 teaspoon
Fig Jam
1 unit
Chicken Stock Concentrate
1 unit
Salt
Pepper
Cooking Oil
Butter
Preparation
1
• Adjust rack to top position (top and middle
positions for 4 servings) and preheat oven to
425 degrees. Wash and dry produce.
• Dice sweet potato into 1⁄2-inch pieces. Halve,
peel, and cut onion into 1⁄2-inch-thick wedges.
Remove and discard any large stems from kale;
chop into bite-size pieces. Strip rosemary leaves
from stems; finely chop leaves until you have 1⁄2
tsp (1 tsp for 4).
2
• Toss sweet potato and onion on one side of a
baking sheet with a large drizzle of oil, salt, and
pepper. (For 4 servings, spread veggies out
across entire sheet.) TIP: For easy cleanup,
line sheet with aluminum foil first.
• Roast on top rack for 10 minutes (you’ll add the
pork then).
3
• Meanwhile, pat pork dry with paper towels;
season with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-
high heat. Add pork; cook, turning occasionally,
until browned, 4-8 minutes. Turn off heat; transfer
to a plate. Wipe out pan.
• Once veggies have roasted 10 minutes, transfer
pork to opposite side of sheet. (For 4 servings,
leave veggies roasting; add pork to a second
sheet and roast on middle rack.)
• Roast until pork is cooked through and veggies are
tender, 10-12 minutes more. (TIP: If pork is done
first, remove from sheet and continue roasting
veggies.) Transfer pork to a cutting board.
4
• While pork and veggies roast, heat a drizzle of oil
in a second large pan over medium heat. Add
kale, 2 TBSP water, and a pinch of salt and
pepper. Cook, stirring occasionally, until tender,
5-7 minutes. Turn off heat (you’ll finish the kale
in Step 6).
5
• Heat a drizzle of oil in pan used for pork over
medium-high heat. Add chopped rosemary
and cook until fragrant, 30 seconds. Reduce heat
to medium; stir in jam, stock concentrate, and
1⁄4 cup water (1⁄3 cup for 4 servings). Cook,
stirring occasionally, until thickened, 3-4 minutes.
• Remove from heat; stir in 1 TBSP butter (2 TBSP
for 4) until combined. Season with salt and
pepper. TIP: If sauce seems too thick, add a
splash of water.
6
• Transfer roasted sweet potato and onion to pan
with kale; toss to combine. Return to medium
heat until warmed through, 1-2 minutes. Taste and
season with salt and pepper.
7
• Thinly slice pork crosswise.
• Divide veggies between plates; top with pork.
Spoon sauce over pork and serve.
***Poultry is fully cooked when internal temperature reaches 165°.***
