Figgy Balsamic Pork

Bring sophisticated, cozy autumn flavor to your menu with this tender Figgy Balsamic Pork, featuring a rich, sweet and savory glaze that feels like a restaurant quality treat. It is an effortless, high protein weeknight winner that cooks up quickly to keep your busy September evenings stress free.

Full recipe by Michelle Doll Olson here.

Ingredients Needed:

potatoes (24 ounces)

thyme (1/4 ounce)

shallots (2)

pork filet (20 ounces)

carrots (24 ounces)

chicken stock concentrate (2 teaspoons)

balsamic vinegar (10 teaspoons)

fig jam (2 tablespoons)

butter (2 tablespoons)

Pantry staples: salt, pepper, olive oil

Tips:

If the glaze seems too thin or watery after simmering, let it reduce for an extra minute or whisk in an extra spoonful of fig jam to help it thicken into a glossy coating.

Remove the pan from heat before stirring in the cold butter to ensure the sauce emulsifies smoothly rather than separating.

Transfer the pork to a cutting board and let it rest for 3 to 5 minutes before slicing so the juices redistribute, keeping the meat moist.