Meal Kit

Fig-Glazed Pork Tenderloin

with roasted Brussels sprouts and carrots

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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
  • Under %{max_calories} calories
    Under 35g carbs

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
  • Info
    1 oz. Goat Cheese
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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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