Jammy Pork Tenderloin

🥘 Ingredients

• black pepper
  1 tsp
• celery
  1 unit
• chicken stock concentrate
  1 unit
• demi-baguette
  1 unit
• fig jam
  1 unit
• green beans
  1 bunch
• olive oil
  2 tbsp
• pork tenderloin
  1 unit
• salt
  1 tsp
• shallot
  1 unit
• thyme
  1 tsp
• water
  ½ cup

🍳 Cookware

• small bowl
• medium pan
• baking sheet
• large pan

1. 

   1

   Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice shallot . Thinly slice celery . Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice demi-baguette into ½-inch pieces. In a small bowl , combine half the chicken stock concentrate and ¼ cup water .

   shallot: 1 unit, celery: 1 unit, thyme: 1 tsp, demi-baguette: 1 unit, chicken stock concentrate: 1 unit, water: ½ cup
2. 

   2

   Pat pork tenderloin dry with paper towels and season all over with salt and black pepper . Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides ⏱️ 6 minutes . Remove pan from heat. Transfer pork to one side of a baking sheet .

   pork tenderloin: 1 unit, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp
3. 

   3

   Toss green beans on opposite side of sheet from pork with a drizzle of olive oil, salt, and pepper. Roast on middle rack until pork is cooked through and green beans are browned and tender ⏱️ 12 minutes . Remove from oven and let pork rest at least ⏱️ 5 minutes .

   green beans: 1 bunch
4. 

   4

   Heat 2 tbsp butter and a drizzle of olive oil in a large pan over medium-high heat. Add baguette; toast, stirring occasionally, until golden brown and crisp ⏱️ 6 minutes . Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of olive oil in same pan over medium-high heat. Add celery and shallot; cook until tender ⏱️ 4 minutes . Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed ⏱️ 1 minutes . Turn off heat; cover to keep warm.
5. 

   5

   While pork rests, heat pan used to sear pork over medium-high heat. Add fig jam , ¼ cup water, and remaining chicken stock concentrate. Bring to a boil and cook, stirring occasionally, until reduced ⏱️ 2 minutes . Remove from heat; stir in 1 tbsp butter until melted. Season with salt and pepper.

   fig jam: 1 unit
6. 

   6

   Thinly slice pork crosswise. Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.