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Photo: Jacob Fox
Active Time:45 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:50 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsfingerling potatoes, halved lengthwise4tablespoonsextra-virgin olive oil, divided½teaspoonsalt plus 1/4 teaspoon, divided½teaspoonground pepper, divided1poundpork tenderloin, trimmed1mediumonion, chopped1cuplow-sodium chicken broth½cupchopped dried Mission figs2tablespoonsbalsamic vinegar1tablespoonfig jam4cupsmixed bitter greens, such as watercress and frisée1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsfingerling potatoes, halved lengthwise
4tablespoonsextra-virgin olive oil, divided
½teaspoonsalt plus 1/4 teaspoon, divided
½teaspoonground pepper, divided
1poundpork tenderloin, trimmed
1mediumonion, chopped
1cuplow-sodium chicken broth
½cupchopped dried Mission figs
2tablespoonsbalsamic vinegar
1tablespoonfig jam
4cupsmixed bitter greens, such as watercress and frisée
1tablespoonlemon juice
DirectionsPlace a large rimmed baking sheet in the oven; preheat to 450°F.Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Carefully spread in a single layer on the hot baking sheet. Roast for 15 minutes.Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with ¼ teaspoon each salt and pepper and add to the pan. Cook, turning occasionally, until well browned, 6 to 8 minutes total.Flip the potatoes and move them to one side of the baking sheet. Add the pork to the other side (do not wash the skillet). Roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F, about 10 minutes. Transfer the pork to a clean cutting board and let rest.Meanwhile, add 1 tablespoon oil and onion to the skillet and cook over medium heat, stirring often, until translucent (adjust heat to prevent burning), about 4 minutes. Add broth, figs, vinegar and fig jam and simmer, stirring and scraping up any browned bits, until thickened and reduced, about 10 minutes. Stir in ⅛ teaspoon salt and remove from heat.Slice the pork against the grain. Toss greens with 2 tablespoons of the fig sauce, lemon juice and the remaining 1 tablespoon oil and ⅛ teaspoon salt in a medium bowl. Serve the greens with the pork, potatoes and the remaining sauce.Originally appeared: EatingWell Magazine, March 2021
Directions
Place a large rimmed baking sheet in the oven; preheat to 450°F.Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Carefully spread in a single layer on the hot baking sheet. Roast for 15 minutes.Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with ¼ teaspoon each salt and pepper and add to the pan. Cook, turning occasionally, until well browned, 6 to 8 minutes total.Flip the potatoes and move them to one side of the baking sheet. Add the pork to the other side (do not wash the skillet). Roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F, about 10 minutes. Transfer the pork to a clean cutting board and let rest.Meanwhile, add 1 tablespoon oil and onion to the skillet and cook over medium heat, stirring often, until translucent (adjust heat to prevent burning), about 4 minutes. Add broth, figs, vinegar and fig jam and simmer, stirring and scraping up any browned bits, until thickened and reduced, about 10 minutes. Stir in ⅛ teaspoon salt and remove from heat.Slice the pork against the grain. Toss greens with 2 tablespoons of the fig sauce, lemon juice and the remaining 1 tablespoon oil and ⅛ teaspoon salt in a medium bowl. Serve the greens with the pork, potatoes and the remaining sauce.
Place a large rimmed baking sheet in the oven; preheat to 450°F.
Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Carefully spread in a single layer on the hot baking sheet. Roast for 15 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with ¼ teaspoon each salt and pepper and add to the pan. Cook, turning occasionally, until well browned, 6 to 8 minutes total.
Flip the potatoes and move them to one side of the baking sheet. Add the pork to the other side (do not wash the skillet). Roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F, about 10 minutes. Transfer the pork to a clean cutting board and let rest.
Meanwhile, add 1 tablespoon oil and onion to the skillet and cook over medium heat, stirring often, until translucent (adjust heat to prevent burning), about 4 minutes. Add broth, figs, vinegar and fig jam and simmer, stirring and scraping up any browned bits, until thickened and reduced, about 10 minutes. Stir in ⅛ teaspoon salt and remove from heat.
Slice the pork against the grain. Toss greens with 2 tablespoons of the fig sauce, lemon juice and the remaining 1 tablespoon oil and ⅛ teaspoon salt in a medium bowl. Serve the greens with the pork, potatoes and the remaining sauce.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)483Calories17gFat52gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
