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Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes Recipe

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This recipe for Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Shallot
¼ oz Rosemary
12 oz Yukon Gold Potatoes
12 oz Pork Tenderloin
6 oz Green Beans
1 tbsp Fig Jam
Chicken Stock Concentrate
2 tbsp Balsamic Vinegar
1 tbsp butter
salt
pepper
olive oil
Directions:
Directions:
1.) Preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Strip and finely chop enough rosemary leaves from stems to give you 2 tsp. Cut potatoes into ½-inch cubes.

Roast Potatoes and Season Pork
2.) Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp chopped rosemary, and a pinch of salt and pepper. Roast in oven until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper.

Cook Pork
3.) Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes.

Make Pan Sauce
4.) Heat a drizzle of olive oil in same pan over medium heat. Add shallot and remaining 1 tsp rosemary. Cook, tossing, until softened. Add 1 TBSP fig jam (we sent more), stock concentrate, ¼ cup water, and balsamic vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.

Slice Pork
5.) Let pork rest a few minutes after removing from oven, then cut into thin slices.

Plate and Serve
6.) Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Nutrition Values
/ per serving
Energy (kJ) 2301 kJ
Calories 550 kcal
Fat 22 g
Saturated Fat 7 g
Carbohydrate 48 g
Sugar 14 g
Dietary Fiber 8 g
Protein 37 g
Cholesterol 125 mg
Sodium 310 mg

 

 

 

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