Figgy Balsamic Pork with Lemony Greens and Rosemary Potatoes

Updated at: Thu, 17 Aug 2023 12:32:53 GMT

Step 1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Dice potatoes into ½-inch pieces. Halve lemon.

Step 2

Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.

Step 3

Meanwhile, 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. Transfer to a second baking sheet. Roast on middle rack until cooked through, 10-12 minutes. Let rest a few minutes after removing from oven, then thinly slice pork crosswise.

Step 4

While pork cooks, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Step 5

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Step 6

Divide potatoes, salad, and pork between plates. Drizzle pan sauce over pork and serve.

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