Fig-Maple Double Pork Tenderloin
with Brussels Sprouts and Garlic Roasted Potatoes- Mustard
- Milk
Pork loves making friends with a sweet sauce. Tonight, 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 Brussels sprouts make this a beautifully-composed plate.
Ingredients
680 g
Pork Tenderloin
2 tbsp
Maple Syrup
2 tbsp
Fig Spread
50 g
Shallot
460 g
Russet Potato
227 g
Brussels Sprouts
1 tsp
Garlic Salt
1.5 tsp
Dijon Mustard
(Contains: Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
Ā¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before, starting, preheat oven to 450Ā°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.)
Meanwhile, pat pork dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 14-16 min.**ļ»æWhen pork is done, transfer to a plate. Cover with foil and let rest, 5 min.
Meanwhile, halve Brussels sprouts (if larger, quarter them).Peel, then mince shallot.
Add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then Brussels sprouts and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. Transfer to a medium bowl, then cover to keep warm.
Add 1 tbsp (2 tbsp) butter 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 (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat.
Thinly slice pork. Divide potatoes, Brussels sprouts and pork between plates. Spoon fig-maple sauce over pork.
