Figgy Balsamic Pork

Name: Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes
Yield: 2 servings
Ingredients: 1 unit Shallot; 1/4 oz Rosemary; 12 oz Potato; 12 oz Pork Tenderloin; 6 oz Green Beans; 2 tbsp Fig Jam; 1 unit Chicken Stock Concentrate; 5 tsp Balsamic Vinegar; 4 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Roasted Green Beans and Rosemary Potatoes

By Recipe0 System

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 everyone in the <a href='https://www.hellofresh.com/eat/kid-friendly-meal-delivery'>family</a> will love that’ll transform the tender pork tenderloin it’s drizzled on top of.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
1/4 oz Rosemary
12 oz Potato
12 oz Pork Tenderloin
6 oz Green Beans
2 tbsp Fig Jam
1 unit Chicken Stock Concentrate
5 tsp Balsamic Vinegar
4 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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). Halve potatoes.
2

Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Arrange cut sides down. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3

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 one side of a second baking sheet.
4

Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from 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.
5

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, about 1 minute. 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.
6

Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

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