Figgy Balsamic Pork

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  1 tsp
• broccoli
  8 oz
• butter
  1 tbsp
• carrots
  12 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• fig jam
  2 tbsp
• olive oil
  1 tbsp
• pork filet
  1 lb
• salt
  1 tsp
• shallot
  1 shallot
• thyme
  1 sprig

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce.
2. 

   2

   Toss carrots on one side of a baking sheet with cooking oil , salt , and black pepper . Roast on top rack ⏱️ 10 minutes .

   carrots: 12 oz, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While carrots roast, pat pork filet dry with paper towels. Season all over with salt and pepper.

   pork filet: 1 lb
4. 

   4

   Roast pork on middle rack until cooked through ⏱️ 10-12 minutes .
5. 

   5

   Meanwhile, heat olive oil in a large pan over medium heat. Add shallot and thyme . Cook, stirring, until softened ⏱️ 1-2 minutes .

   olive oil: 1 tbsp, shallot: 1 shallot, thyme: 1 sprig
6. 

   6

   Stir in fig jam , balsamic vinegar , and chicken stock concentrate . Simmer until slightly thickened ⏱️ 2 minutes . Remove from heat and swirl in butter .

   fig jam: 2 tbsp, balsamic vinegar: 2 tbsp, chicken stock concentrate: 1 unit, butter: 1 tbsp
7. 7

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

   broccoli: 8 oz