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 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.
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
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
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.
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.
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.
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into ¼" rounds.
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 and Brussels sprouts with 2 tsp. olive oil, ½ tsp. salt, and ¼ 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.
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.
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 ½" medallions.
While pork rests, make glaze.
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.