Fig-Glazed Pork Tenderloin

with roasted Brussels sprouts and carrots

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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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.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 1 Pork Tenderloin
  • 2 fl. oz. Red Cooking Wine
  • 2 Tbsp. Fig Preserves
  • 1 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    35g
  • Fat
    26g
  • Protein
    48g
  • Sodium
    1136mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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 sides with a pinch of salt and pepper.

  • Step 2 - Roast the Vegetables
    2

    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 7 minutes. Remove from oven. Vegetables will finish cooking in a later step. While vegetables roast, sear pork tenderloin.

  • Step 3 - Sear the Pork Tenderloin
    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.

  • Step 4 - Finish the Vegetables and Pork Tenderloin
    4

    Finish the Vegetables and Pork Tenderloin

    Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Rest pork tenderloin at least 5 minutes before slicing. While vegetables and pork roast, make glaze.

  • Step 5 - Make the Glaze
    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, garnishing vegetables with goat cheese (crumbling with your hands if needed). Bon appétit!