Name:

HF Figgy Balsamic Pork

Description

With Roasted Carrots & Thyme Potatoes

Ingredients
12 oz (24 oz for 4 servings)Yukon Gold Potatoes
1/4 oz Thyme
1 (2 for 4 servings) Shallot
12 oz (24 oz for 4 servings) Pork Tenderloin
12 oz (24 oz for 4 servings) Carrots
1 Tsp (2 Tsp for 4 servings) Chicken Stock Concentrate
5 Tsp (10 Tsp for 4 servings) Balsamic Vinegar
1 TBSP (2 TBSP for 4 servings) Fig Jam

Instructions
Prep:
Adjust racks to top and middle positions and preheat over to 450 degrees. Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Strip thyme leaves from stems; chop leaves until you have 2 Tsp (4 Tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces. Halve, peel, and finely chop shallot.
Roast Veggies:
Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.
Toss carrots on empty side with drizzle of oil, salt, and pepper.
Roast on top rack, tossing halfway through, until tender and crisped. 20-25 minutes.
Sear Pork:
While veggies roast, 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. It'll finish cooking in the next step.
Transfer to a second baking sheet.
Roast Pork:
Roast Pork on middle rack until cooked through, 10-12 minutes.
Transfer to a cutting board and let rest 5 minutes.
Make Pan Sauce:
Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook stirring until softened 1-2 minutes.
Stir in stock concentrate, vinegar, jam, and 1/2 cup water (1/2 cup for 4 servings). Simmer until thickened and saucy, 2-3 minutes.
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
Finish & Serve:
Thinly slice pork crosswise.
Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

Length

40

Calories

610

Servings

2

Date Created

Created By

Jade Smidt

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