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Fig-Maple Pork Tenderloin

Fig-Maple Pork Tenderloin

with Broccoli and Garlic Roasted Potatoes

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Pork loves making friends with a sweet sauce. Tonight, juicy, pan-seared and oven-finished pork tenderloin pairs up with a lip-smackin' good fig-maple sauce to put a smile on your face! Garlicky roasted potatoes and buttery broccoli make this a beautifully composed plate.

Tags:Family FriendlyNew
Allergens:MustardMilk

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

2 tbsp

Maple Syrup

2 tbsp

Fig Spread

50 g

Shallot

460 g

Russet Potato

227 g

Broccoli, florets

1 tsp

Garlic Salt

1.5 tsp

Dijon Mustard

(ContainsMustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate79 g
Sugar22 g
Dietary Fiber6 g
Protein48 g
Cholesterol126 mg
Sodium1150 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Aluminum Foil
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before, starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and 1/2 tsp garlic salt per sheet.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, pat pork dry with paper towels, then season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the middle of the oven until cooked through, 14-16 min.**When pork is done, transfer to a plate. Cover with foil and let rest for 5 min.

3

Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince shallot.

4

Add 1 tbsp butter (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl) to the same pan (from step 2). Heat over medium-high. Cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.

5

Add 1 tbsp butter (dbl for 4 ppl) to the same pan. Heat over medium, swirling the pan until melted, 1 min. Add shallots. Cook, stirring occasionally, until softened, 2-3 min. Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove the pan from heat.

6

Thinly slice pork. Divide potatoes, broccoli and pork between plates. Spoon fig-maple sauce over pork.