Sweet and Savory Pork Tenderloin with Balsamic Glazed Veggies

Ingredients

• 8 ounces brussels sprouts
• 1 yellow onion
• ¼ ounce thyme
• 12 ounces pork tenderloin
• 12 ounces carrots
• 1 teaspoon chicken stock concentrate
• 5 teaspoons balsamic vinegar
• 1 tablespoon fig jam
• 1 tablespoon butter

Instructions

1. 1

   Prepare ingredients

   Preheat oven to 450.  Wash and dry produce.  Trim and halve brussels sprouts lengthwise. Strip thyme leaves from stems: chop leaves until you have 2 teaspoons. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop onion.

2. 2

   Roast Veggies

   Toss brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisped, about 20-25 minutes.

3. 3

   Sear Pork

   While veggies rest, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear turning occasionally, until browned all over, 4-8 minutes. (it’ll finish cooking in the next step). Transfer to a second baking sheet.

4. 4

   Roast Pork

   Roast pork on middle rack until cooked through, 10-12 minutes. Transfer to a cutting board and let rest a few minutes, then thinly slice crosswise.

5. 5

   Make Pan Sauce

   Heat a drizzle of olive oil in pan used for pork over medium heat. Add onion and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, an d1/4 cup water. Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.

6. 6

   Serve

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