Smart Fig-Maple Roasted Pork Tenderloin
with Veggie Jumble
Fig and maple work together in this sweet and savoury weeknight dinner! Juicy pork tenderloin and veggies are roasted together for easy clean-up, too!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Red Onion
227 g
Broccoli
2 unit(s)
Carrot
¾ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
2 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onion.
- Cut broccoli into bite-sized pieces.
- Peel, then cut carrots into 1/2-inch half moons.
- Add 1-inch onion pieces, carrots, broccoli, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet.
- Roast veggies in the middle of the oven until beginning to soften, 8-10 min. (NOTE: Veggies will finish cooking in step 3!)
- Meanwhile, pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the bottom of the oven until cooked through, 14-16 min.**
- Flip veggies when putting pork in oven. Roast veggies in the middle of the oven until veggies are tender, 8-10 min.**
- Meanwhile, add 1 tbsp butter (2 tbsp) to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add reserved chopped onion. Cook, stirring occasionally, until softened, 2-3 min. Season with salt.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Remove the pan from heat.
- Slice tenderloin.
- Divide veggies between plates, then top with pork.
- Drizzle fig-maple sauce over top.
If you've opted to get pork tenderloin, prep pork in the same way as the pork chops. Heat a large non-stick pan over medium-high heat. Add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the bottom of the oven until cooked through, 14-16 min.**