Pork tenderloin with fig agrodolce and caraway cabbage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Pork tenderloin with fig agrodolce and caraway cabbage

Dairy-Free, Lean & Clean, Soy-Free, Gluten-Free, Mediterranean, Diabetes-Friendly, Paleo

2 Servings, 570 Calories/Serving

25–40 Minutes

With figs in the sweet-sour sauce and apples in the cabbage, this paleo and gluten-free dish proves that pork with fruit is the winning combo for fall.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Pork options:
  • 1 pork tenderloin (about 1 pound)
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 1 organic Granny Smith or other apple
  • ½ teaspoon caraway seeds
  • 1 ounce dried Black Mission figs
  • 1 or 2 organic shallots
  • ¼ cup balsamic vinegar
  • 1 teaspoon arrowroot powder
Chef's Tip
If you have a meat thermometer, the pork tenderloin is ready when it reaches an internal temperature of 145°F.

Nutrition per serving

Calories 570, Total Fat 27g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 135mg (6% DV), Total Carb. 33g (11% DV), Fiber 7g (28% DV), Total Sugars 23g (Incl. 0g Added Sugars, 0% DV), Protein 47g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the pork

For the pork tenderloin:
Heat the oven to 400°F.
  • Pat the pork dry with a paper towel. Season generously with salt and pepper.
In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pan to the oven and roast, turning once, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, prepare the caraway cabbage.

For the pork loin chops:
  • Pat the pork dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, prepare the caraway cabbage.

2

Prep and cook the caraway cabbage

  • Cut away any core from the cabbage; cut the cabbage into 1-inch-thick slices.
  • Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into 1-inch-thick slices, then crosswise into 1-inch cubes.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the cabbage and apple, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes. Stir in the caraway seeds and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the cabbage and apple cook, prepare the fig agrodolce.

3

Prep and cook the fig agrodolce

  • Trim the stems from the figs; coarsely chop the figs.
  • Peel and thinly slice the shallots.
  • In a small bowl, using a whisk, mix together the figs, balsamic vinegar, arrowroot powder, 2 tablespoons [¼ cup] water, and 1 teaspoon [2 tsp] oil.
In the same pan used for the pork (being careful of the hot handle), warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the fig-balsamic mixture and cook, whisking constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and season lightly to taste with salt and pepper.

Serve

Transfer the caraway cabbage to individual plates. Top with the pork, spoon over the fig agrodolce, and serve.
Kids Can!
  • Time the pork.
  • Measure the water and oil for the fig agrodolce.
  • Whisk the fig-balsamic mixture.