Meal Kit
Fig-Glazed Pork Tenderloin
with goat cheese Brussels sprouts and carrots
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk
Chef
Nigel Palmer
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 spread 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
- 14 oz. Pork Tenderloin
- 2 oz. Red Cooking Wine
- 2 Tbsp. Fig Spread
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1 oz. Goat Cheese
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.
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Nutrition (per serving)
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Calories500
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Carbohydrates34g
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Fat17g
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Protein48g
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Sodium1140mg
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
Customize It Instructions
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If using pork chops or lamb, in Step 2, roast vegetables, 14 minutes. Follow same instructions as pork tenderloin in Steps 1, 3, and 4, searing until browned, 2-4 minutes per side, then roasting until protein reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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If using ribeye, in Step 2, roast vegetables, 15 minutes. Follow same instructions as pork tenderloin in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
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If using chicken, in Step 2, roast vegetables, 10 minutes. Follow same instructions as pork tenderloin in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/4" rounds.
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 Roast the Vegetables
Toss carrot 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 on one half. Roast in hot oven, 7 minutes.Remove from oven. Vegetables will finish cooking in a later step.While vegetables roast, sear 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 two “sides,” 3-4 minutes per side.Remove from burner. Transfer pork to empty side of baking sheet. Reserve pan; no need to wipe clean. -
4 Finish the Vegetables and Pork Tenderloin
Roast vegetables and pork tenderloin in hot oven 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, then slice into 1/2" medallions.While pork rests, make glaze. -
5 Make Glaze and Finish Dish
Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig spread to hot pan. 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 consistency is reached.Plate dish as pictured on front of card, placing pork on glaze and garnishing vegetables with goat cheese (crumbling if needed). Bon appétit!
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