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
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.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" 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 ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Toss carrot pieces and Brussels sprouts with 2 tsp. olive oil, ½ tsp. salt, and ¼ 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.
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.
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 ½" pieces.
While vegetables and pork roast, make glaze.
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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