Figgy Balsamic Pork

Ingredients

• 1-2 shallots, halved, peeled, and finely chopped
• 1/4 oz rosemary, leaves stripped and finely chopped (about 2 tsp)
• 12 oz Yukon Gold potatoes, cut into 1/2-inch cubes
• 12 oz pork tenderloin
• 6 oz green beans, trimmed
• 1 tbsp fig jam
• 1 chicken stock concentrate
• 2 tbsp balsamic vinegar
• Olive oil, butter, salt and pepper

Steps

1. Wash and dry all produce. Preheat oven to 450°F. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems and finely chop until you have 2 tsp. Cut potatoes into 1/2-inch cubes.
2. Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp rosemary, and a pinch of salt and pepper. Roast until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over 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 the same sheet with olive oil, salt, and pepper. Roast until pork reaches desired doneness and green beans are tender, 10-12 minutes.
4. Make the pan sauce: heat a drizzle of olive oil in the pan used for pork over medium heat. Add shallot and remaining 1 tsp rosemary, cook until softened. Add 1 tbsp fig jam, stock concentrate, 1/4 cup water, and balsamic vinegar. Stir to combine. Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in 1 tbsp butter. 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.