Figgy Balsamic Pork

Name: Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Shallot; ¼ Rosemary; 12 Yukon Gold Potatoes; 12 Pork Tenderloin; 6 Green Beans; 2 Fig Jam; 1 Chicken Stock Concentrate; 5 Balsamic Vinegar; 4 Olive Oil; 1 Butter; Salt; Pepper

with Roasted Green Beans and Rosemary Potatoes

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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:

Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Shallot

Rosemary

Yukon Gold Potatoes

Pork Tenderloin

Green Beans

Fig Jam

Chicken Stock Concentrate

Balsamic Vinegar

(Contains: Schwefeldioxide und Sulfite)

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2301 kJ

Energy (kcal)550 kcal

Fat22 g

of which saturates8 g

Carbohydrate48 g

of which sugars15 g

Protein37 g

Salt310 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Paper Towel

Instructions

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.

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.

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.

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 cut crosswise into thin slices.

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, 1 TBSP jam (2 TBSP for 4 servings), and ¼ cup water (½ cup for 4). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.