Rosemary Fig Pork Tenderloin

Name: Rosemary Fig Pork Tenderloin with Kale & Sweet Potato Jumble
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Potato; 1 Onion; 4 oz Kale; 1/4 oz Rosemary; 10 oz Pork Tenderloin; 1 tsp Garlic Powder; 1 unit Fig Jam; 1 unit Chicken Stock Concentrate; 5 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Kale & Sweet Potato Jumble

By Recipe0 System

Figs are one of the best things about Autumn and our chefs have found using fig jam in this recipe, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly compliments the meat—a juicy, pan-seared, then roasted, pork tenderloin. Pair that with earthy roasted sweet potatoes, red onion, and sauteed kale for a hearty and colorful plate; a perfect dinner idea for a chilly night in.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Potato
1 Onion
4 oz Kale
1/4 oz Rosemary
10 oz Pork Tenderloin
1 tsp Garlic Powder
1 unit Fig Jam
1 unit Chicken Stock Concentrate
5 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

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 ½-inch pieces. Halve, peel, and cut onion into ½-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 ½ 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

While veggies roast, pat pork* dry with paper towels; season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a plate. Wipe out pan.

Once veggies have roasted 10 minutes, carefully transfer pork to empty side of same sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.)

Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. (TIP: If pork is done before veggies, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board to rest.
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 ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until reduced and 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.

Pork is fully cooked when internal temperature reaches 145°.

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