Figgy Balsamic Pork

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• black pepper
• broccoli
  1 lb
• butter
  2 tbsp
• carrot
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• fig jam
  2 unit
• olive oil
  2 tbsp
• pork filet
  20 oz
• salt
• shallot
  2 unit
• thyme
  0.11 oz
• water
  4 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot .

   carrot: 24 oz, broccoli: 1 lb, thyme: 0.11 oz, shallot: 2 unit
2. 

   2

   Toss carrots on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack, ⏱️ 10 minutes . Once carrots have roasted 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Gently toss carrots on baking sheet before returning to top rack. Roast another 12-15 minutes, until broccoli is browned and tender.

   cooking oil: 2 tsp, salt, black pepper
3. 

   3

   While veggies roast, pat pork filet dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to a second baking sheet.

   pork filet: 20 oz, olive oil: 2 tbsp
4. 

   4

   Roast pork on middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. 

   5

   Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in chicken stock concentrate , balsamic vinegar , fig jam , and water . Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in butter until melted. Season with salt and pepper.

   chicken stock concentrate: 2 unit, balsamic vinegar: 3.333 tbsp, fig jam: 2 unit, water: 4 tbsp, butter: 2 tbsp
6. 

   6

   Divide broccoli, carrots, and pork between plates. Drizzle pan sauce over pork and serve.