Carb Smart Balsamic-Fig Pork Tenderloin
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Carb Smart Balsamic-Fig Pork Tenderloin

Carb Smart Balsamic-Fig Pork Tenderloin

with Roasted Vegetable Medley

A medley of veggies and fragrant rosemary are roasted until golden to go alongside this snappy pork tenderloin. 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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

170 g


170 g

Brussels Sprouts

1 sprig


2 tbsp

Fig Spread

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

50 g


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)

3 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories710 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate41 g
Sugar14 g
Dietary Fiber7 g
Protein46 g
Cholesterol142 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Measuring Cups



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut carrot into 1/2-inch pieces. 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 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper, then toss to coat. Pat pork dry with paper towels.

Roast veggies

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. After 12-14 min, add kale to the baking sheet, then stir to combine. Continue roasting veggies until tender.

Cook pork

Meanwhile, 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, 12-14 min.** Carefully wipe the pan clean.

Start balsamic-fig sauce

When pork is halfway through roasting, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Sprinkle flour over shallots. Cook, stirring constantly, until shallots are coated, 30 sec.

Finish balsamic-fig sauce

Gradually whisk in 2/3 cup water (dbl for 4 ppl) until sauce is smooth. Add fig spread, broth concentrate and vinegar, then bring to a simmer over medium-high. Once simmering, 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.

Finish and serve

When veggies are done, add 1 tbsp butter (dbl for 4 ppl), then stir until veggies are coated. Add any pork juices 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.

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