All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
The sharp acid of the balsamic and deep sweetness of fig (it’s a learned, multiple post-grad degree sweetness, not a sweetness that watches reality television) are a culinary melding of masters here, adorning their best vehicle, succulent pork. You'll luxuriate in the amazing flavors, that you'll put together yourself, and find your plate clean before you head off to watch The Bach--- we mean PBS!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim woody ends off asparagus.
In a mixing bowl, combine balsamic vinegar, sugar, demi-glace, fig preserves, and ¼ cup water until sugar dissolves. Set aside.
Pat pork dry, and season all over with half the seasoning blend and a pinch of salt and pepper.
If using NY strip steak or chicken breasts, follow same instructions. If using salmon fillets, season flesh side only.
Sear the Pork
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan and sear on two sides until browned, 3-4 minutes per side.
Transfer pork to one half of prepared baking sheet. Pork will finish cooking in a later step.
Reserve pan; no need to wipe clean.
If using NY strip steak or chicken breasts, follow same instructions, searing 2-3 minutes per side. If using salmon fillets, follow same instructions, searing 2-4 minutes on one side.
Roast the Pork and Asparagus
On empty half of baking sheet, toss asparagus with 2 tsp. olive oil, ¼ tsp. *salt and remaining seasoning blend. Massage oil and seasoning into asparagus.
Spread into a single layer on their side. Roast in hot oven until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
If using NY strip steak or salmon, follow same instructions and roast in hot oven until protein reaches a minimum internal temperature of 145 degrees, 12-14 minutes for NY Strip, 7-10 minutes for salmon. If using chicken, follow same instructions and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If asparagus needs more time, remove protein from baking sheet and roast, 3-6 minutes.
Rest pork 5 minutes.
While pork rests, make sauce.
Make the Sauce
Return pan used to sear pork to medium heat. Add balsamic-fig mixture to hot pan and bring to a simmer. Once simmering, stir constantly until liquid is reduced by half, 2-3 minutes.
Remove from burner and stir in butter until combined. Season with a pinch of salt and pepper.
Finish the Dish
Halve NY Strip to serve.
Plate dish as pictured on front of card, spooning sauce over pork and garnishing asparagus with Parmesan. Bon appétit!
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