Cal Smart Roasted Pork and Veggies
with Fig Gravy- Sulphites
- Mustard
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Fish
- Egg
- Sulphites
- Gluten
- Crustaceans
Nothing embraces cooler temperatures better than a roast dinner! Pork tenderloin, glazed in fig spread and served with roasted root veggies is pure comfort. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Russet potato • Pork tenderloin • Carrots • Red onion • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
340 g
Pork Tenderloin
1 unit
Red Onion
2 unit
Carrot
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
1 unit
Chicken Broth Concentrate
2 tbsp
Fig Spread
(Contains: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts, May contain traces of allergens)
2 unit
Russet Potato
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then halve onion. Chop 2 tbsp (4 tbsp) onion, then cut remaining onion into 1/2-inch slices.
- Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch moons.
- Line a baking sheet with parchement paper.
- To the baking sheet, add sliced onions, potatoes, carrots, 1 tbsp (2 tbsp) oil, half the Zesty Garlic Blend, salt and pepper. Toss to combine, then set aside.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.
- Meanwhile, pat pork dry with paper towels. Spread half the Dijon over pork, then season with remaining Zesty Garlic Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. Sear 4-5 min, turning occasionally, until golden.
- When veggies are halfway through roasting, remove from the oven and flip.
- Arrange pork on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for pork.)
- Roast in the middle of the oven for 12-14 min, until veggies are tender and pork is cooked through.** (NOTE: For 4 servings, roast pork in the bottom of the oven.)
- Heat the same pan (used in step 3) over medium.
- When hot, add chopped onions. Cook 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Add fig spread, broth concentrate, remaining Dijon and 1/4 cup (1/2 cup) water. Stir to combine. Cook 1-2 min, stirring occasionally, until thickened slightly.
- Season with salt and pepper, then remove from heat.
- Transfer pork to a clean cutting board and loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice pork.
- Divide roasted veggies between plates.
- Top with pork.
- Drizzle fig sauce over top.
