Meal Kit
Fig-Glazed Pork Tenderloin
with roasted Brussels sprouts and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
You may know figs from such cookies as “Fig Newtons,” or references to figgy pudding in Christmas carols, but it's time you had a real introduction to their flavor. Indeed, this sweet fig preserves and red wine glaze is a perfect match to a succulent pork tenderloin. With goat cheese-topped Brussels and carrots on the side, you'll be grateful for expanding your fruit horizons beyond cookies.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
- 2 Tbsp. Fig Preserves
- 2 fl. oz. Red Cooking Wine
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1 oz. Goat Cheese
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZml739
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Calories490
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Carbohydrates32g
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Net Carbs26g
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Fat17g
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Protein47g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" pieces on an angle.
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls).Pat pork tenderloin dry, and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Toss carrot pieces and Brussels sprouts with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet.
Spread into a single layer, leaving room to add pork tenderloin later. Roast in hot oven, 7 minutes.Remove from oven. Vegetables will finish cooking in a later step.While vegetables roast, sear pork tenderloin. -
3 Sear the Pork Tenderloin
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear until lightly browned on two sides, 3-4 minutes per side.Transfer pork to baking sheet with vegetables.Reserve pan; no need to wipe clean. -
4 Finish the Vegetables and Pork Tenderloin
Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Rest cooked pork tenderloin at least 5 minutes before slicing into 1/2" pieces.While vegetables and pork roast, make glaze. -
5 Make the Glaze
Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig preserves and stir occasionally until it thickens into a thin syrup, 1-2 minutes.
If glaze reduces too much or thickens too much as it cools, stir in water 1 Tbsp. at a time until desired thickness is reached.Plate dish as pictured on front of card, placing pork on glaze and garnishing vegetables with goat cheese (crumbling with your hands if needed). Bon appétit!
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