Figgy Balsamic Pork with Roasted Green Beans and Rosemary Po

• servings: 2 servings
• total time: 30 minutes

Ingredients

1 unit Shallot

¼ ounce Rosemary

12 ounce Yukon Gold Potatoes

12 ounce Pork Tenderloin

6 ounce Green Beans

1 tablespoon Fig Jam

1 unit Chicken Stock Concentrate

2 tablespoon Balsamic Vinegar

4 teaspoon Olive Oil

1 tablespoon Butter

Salt

Pepper

Directions

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.

Nutrition

• Calories: 550 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 125 mg
• Sodium: 310 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 8 g
• Total Sugars: 14 g
• Protein: 41 g