Jammy Pork Tenderloin

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• celery
  2.5 oz
• chicken stock concentrate
  2 unit
• demi-baguette
  1 unit
• fig jam
  1 unit
• green beans
  6 oz
• olive oil
• paper towels
• pork tenderloin
  12 oz
• salt
  1 tsp
• shallot
  1 unit
• thyme
  ¼ ounce
• water
  ¼ 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 (you'll use the rest later) and water . 4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.

   shallot: 1 unit, celery: 2.5 oz, thyme: ¼ ounce, demi-baguette: 1 unit, chicken stock concentrate: 2 unit, water: ¼ 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, 4-8 minutes. Remove pan from heat. Transfer pork to one side of a baking sheet .

   pork tenderloin: 12 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp, olive oil
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, 12-15 minutes. Remove from oven and let pork rest at least 5 minutes.

   green beans: 6 oz
4. 

   4

   Heat 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, 5-7 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, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm. 4 SERVINGS: Use 3 TBSP butter. TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.

   butter: 2 tbsp
5. 

   5

   While pork rests, heat pan used to sear pork over medium-high heat. Add fig jam , ¼ cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes. Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper. 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

   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.