Carb Smart Balsamic-Fig Pork Tenderloin
with Roasted Vegetable Medley
Winter veggies and fragrant rosemary are roasted until golden to go alongside this snappy pork tenderloin dish. The fig and balsamic sauce spooned on top pairs beautifully with all those wonderful flavours!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
1 tbsp
Dijon Mustard
(Contains: Mustard)
1 tsp
Garlic Salt
170 g
Carrot
170 g
Brussels Sprouts
1 unit
Rosemary
2 tbsp
Fig Spread
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
50 g
Shallot
1 unit
Chicken Broth Concentrate
56 g
Kale, chopped
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/4-inch rounds. Trim, then halve Brussels sprouts (quarter larger ones). Peel, then cut shallot into 1/4-inch pieces. Strip rosemary leaves from stems, then roughly chop. Add kale to a medium bowl. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper, then toss to coat. Pat pork dry with paper towels.
Add carrots, Brussels sprouts, half the rosemary, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until veggies are tender, 20-24 min. When veggies have roasted for 12 min, add kale to the baking sheet, then stir to combine. Continue roasting veggies until tender.
While veggies roast, heat a large non-stick pan over medium-high heat. While the pan heats, brush Dijon all over pork. Season with pepper and remaining garlic salt, then sprinkle remaining rosemary over top. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to another parchment-lined baking sheet. Roast pork in the top of the oven until cooked through, 16-18 min.** Carefully wipe the pan clean.
When pork is halfway through roasting, reheat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl) and swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Sprinkle flour over top, then cook, stirring constantly, until shallots are coated, 30 sec.
Gradually whisk in 2/3 cup water (dbl for 4 ppl) until sauce is smooth. Add fig jam, broth concentrate and vinegar, then bring to a simmer over medium-high. Cook, whisking often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. Add 1 tbsp butter (dbl for 4 ppl), then whisk until butter melts.
Add 1 tbsp butter (dbl for 4 ppl) to veggies, then stir until veggies are coated. Add any pork drippings from the baking sheet to balsamic-fig sauce, then whisk to combine. Thinly slice pork. Divide veggies and pork between plates. Spoon balsamic-fig sauce over pork.
