Fig-Glazed Pork Tenderloin

Ingredients

• 3 Shallots
• 8 oz Brussels Sprouts
• 10 oz Carrots
• 1 Pork Tenderloin (14 oz)
• 3 fl. oz. Red Cooking Wine
• ¼ cup Fig Preserves
• 1 oz Goat Cheese Crumbles
• Olive Oil
• Salt Pepper
• Peel and slice shallots into ¼” rounds. Mince two
• shallot rounds. Trim bottoms off Brussels sprouts
• and halve (quarter if larger than ping-pong balls).

Instructions

1. 1

   Cook Within: If glaze reduces too much, or thickens too much as it cools, stir in water 1 Tbsp. at a time until desired thickness is reached. It’s no secret that Brussels sprouts are super healthy, but they’re also super delicious when oven-roasted. Slightly caramelizing sprouts minimizes their bitterness while bringing out their natural sweetness.

2. 2

   Peel and slice shallots into ¼” rounds. Mince two: shallot rounds. Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls). Peel, trim, and cut carrots into ¼” diagonal slices. Rinse pork tenderloin, pat dry, and season all sides with a pinch of salt and pepper.

3. 3

   Make the Glaze: Return pan used to sear tenderloin to medium-high heat. Add ½ tsp. olive oil and minced shallots to hot pan and cook 1 minute, or until fragrant. Add red wine and fig preserves and cook 3-5 minutes, or until it thickens into a thin syrup. Remove pan from burner. Glaze will thicken as it cools. If glaze becomes too thick, add water 1 Tbsp. at a time to thin out.

4. 4

   Roast the Vegetables: Place Brussels sprouts, carrots, and shallot rounds oil, ½ tsp. salt, and ¼ tsp. pepper and toss to coat. Spread into a single layer, leaving room to add pork tenderloin later. Roast 7 minutes and remove from oven (vegetables will finish cooking later). While vegetables roast, sear pork tenderloin in next step.

5. 5

   Slice pork tenderloin into ½” thick slices. Place: vegetables on plate and garnish with goat cheese crumbles. Add sliced pork and spoon red wine-fig glaze over pork.

6. 6

   Add 2 tsp. olive oil and pork tenderloin to hot: pan. Sear on three sides, 2-3 minutes per side, or until lightly browned. Remove pan from burner and 8-12 minutes, or until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees. Remove from oven and let pork rest 3-5 minutes. Reserve pan (no need to wipe clean). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Shallots rounds are roasted with vegetables, and minced shallots are used in the recipe before you start–we promise it will be time