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

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

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
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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. 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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