Fig-Glazed Pork Tenderloin

with roasted Brussels sprouts and carrots

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    535
  • Carbohydrates
    35g
  • Fat
    15g
  • Protein
    52g
  • Sodium
    1036mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    6 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 10 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 2 Shallots
  • 1 Pork Tenderloin
  • 3 fl. oz. Red Cooking Wine
  • ¼ cup Fig Preserves
  • 1 oz. Goat Cheese
Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    1

      Before Cooking

    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). Peel and slice shallots into ¼" rounds. Mince a few slices, resulting in 1 Tbsp. minced shallot. Pat pork tenderloin dry, and season all sides with a pinch of salt and pepper.

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    2

    Roast the Vegetables

    Toss carrots, Brussels sprouts, and shallot rounds 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 7 minutes. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    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 three sides, 2-3 minutes per side. Remove pan from burner and transfer pork to baking sheet with vegetables. Reserve pan; no need to wipe clean.

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    4

    Roast Vegetables and Pork Tenderloin

    Place baking sheet in oven and roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and rest pork 5 minutes.

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    5

    Make the Glaze

    Return pan used to sear tenderloin to medium-high heat. Add ½ tsp. olive oil and minced shallot to hot pan and cook until fragrant, 1 minute. Add red wine and fig preserves and cook until it thickens into a thin syrup, 3-5 minutes. Remove pan from burner.

  • Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots
    6

    Plate the Dish

    Slice pork tenderloin into ½" slices. Place vegetables on plate and garnish with goat cheese (breaking up with your hands if needed). Add sliced pork and spoon red wine-fig glaze over pork.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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How-to: Tips and Tricks

How to Mince