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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Let pork rest a few minutes after removing from oven, then cut into thin slices.
6. Divide potatoes, green beans, and pork between plates.  Drizzle pan sauce over pork and serve.

Calories: 550