Fig anything is usually delicious to me, so I may be a little biased, but this was delicious and perfect on a cold winter night. Rosemary potatoes and green beans help round out the meal for a huge thumbs up from the husband.
Prep Time: 10 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 1 Shallot
- 1/4 oz. Rosemary
- 12 oz. Yukon Gold Potatoes
- 12 oz. Pork Tenderloin
- 6 oz. Green Beans
- 1 TBSP Fig Jam
- 1 Chicken Stock Concentrate
- 5 tsp Balsamic Vinegar
- 4 tsp of Olive Oil
- 1 TBSP Butter
Directions on how to cook this shit:
- Wash and dry all your shit. Adjust rack to upper position and preheat oven to 450 degrees. Halve, peel and finely chop enough rosemary leaves from stems to give you 2 tsp. Cut potatoes into 1/2-inch cubes.
- Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp chopped rosemary, and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork with salt and pepper.
- Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes.
- Heat a drizzle of olive oil in a pan used for pork over medium heat. Add shallot and remaining 1 tsp chopped rosemary. Cook, tossing, until shallot is softened. Add 1 TBSP fig jam, stock concentrate, 1/4 cup water, and vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.
- Let pork rest a few minutes after removing from oven, then cut into thin slices.
- Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.