Fig-Maple Pork Tenderloin
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Fig-Maple Pork Tenderloin

Fig-Maple Pork Tenderloin

with Brussels Sprouts and Garlic Roasted Potatoes

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.


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

2 tbsp

Maple Syrup

2 tbsp

Fig Spread

50 g


460 g

Russet Potato

227 g

Brussels Sprouts

1 tsp

Garlic Salt

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate82 g
Sugar23 g
Dietary Fiber8 g
Protein48 g
Cholesterol126 mg
Sodium1140 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Parchment Paper
Aluminum Foil
Medium Bowl
Measuring Cups


Prep and cook potatoes

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.)

Cook pork

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.**When 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.

Cook Brussels sprouts

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.

Make fig-maple sauce

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.

Finish and serve

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

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