Oven-Ready Plus

Balsamic Fig-Glazed Pork Tenderloin

with rosemary butternut squash

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Walnuts), Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Cubed Butternut Squash
  • 12 oz. Pork Tenderloin Medallions
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Walnut Halves
  • Info
    1 oz. Feta Cheese
  • 1 Tbsp. Fig Spread
  • 1 tsp. Garlic Pepper
  • 1 Rosemary Sprig
  • ½ tsp. Garlic Salt
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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
  1. 1

    Bake the Butternut Squash

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Stem and mince rosemary.

    In one provided tray, combine butternut squash, 1 tsp. rosemary, 2 tsp. olive oil, garlic salt, and 1/4 tsp. pepper.

    Bake uncovered in hot oven until starting to brown, 20-25 minutes.

    While butternut squash bakes, continue recipe.

  2. 2

    Sear the Pork

    Spray second provided tray with cooking spray.

    Pat pork dry and season with garlic pepper and 1/4 tsp. salt.

    If you receive a whole tenderloin, pat dry, then slice into medallions, 3/4"-thick.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add pork to hot pan and sear on one side, 2 minutes.

    Remove from burner. Transfer pork to second prepared tray, seared side up.

  3. 3

    Bake the Meal

    Bake pork uncovered in hot oven until it reaches a minimum internal temperature of 145 degrees, 5-6 minutes.

    In a mixing bowl, combine balsamic glaze, a pinch of salt, red pepper flakes (to taste), and fig spread.

    Coarsely crush walnuts in bag.

    Carefully remove both trays from oven. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

    To serve, top pork with balsamic-fig sauce and garnish butternut squash with cheese and walnuts. Bon appétit!

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