Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond\u2014the crispy bits and drippings left by the pork.
\nWant to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.<\/p>\n
Prep: 10 Cook: 30<\/p>\n
Adjust racks to top and middle positions and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces. Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces. Strip thyme leaves<\/strong> from stems, chop leaves<\/strong> until you have 2 tsp. Halve, peel, and finely chop shallot.<\/strong><\/p>\n Roast veggies: <\/strong><\/p>\n Toss potatoes<\/strong> on one side of a baking sheet with a drizzle of olive oil,<\/strong> half the chopped thyme,<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Toss carrots<\/strong> on empty side with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.<\/p>\n Sear pork: <\/strong><\/p>\n While veggies<\/strong> roast, pat pork<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in a large pan over medium heat. Add pork<\/strong> and sear, turning occasionally, until browned all over, 4- to 8-minutes (it\u2019ll finish cooking in the next step).<\/p>\n Transfer to a second baking sheet.<\/p>\n Roast pork: <\/strong><\/p>\n Roast pork<\/strong> on middle rack until cooked through, 10-12 minutes.<\/p>\n Transfer pork<\/strong> to a cutting board and let rest for a few minutes, then thinly slice crosswise.<\/p>\n Make pan sauce: <\/strong><\/p>\n Meanwhile, heat a drizzle of olive oil<\/strong> in pan used for pork<\/strong> over medium heat. Add shallot<\/strong> and remaining chopped thyme.<\/strong> Cook, stirring, until softened, 3- to 4-minutes.<\/p>\n Stir in stock concentrate, vinegar, jam,<\/strong> and \u00bc cup water.<\/strong> Simmer until thick and saucy,<\/strong> 2- to 3-minutes.<\/p>\n Remove pan from heat and stir in 2 TBS butter<\/strong> until melted. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Divide potatoes, carrots,<\/strong> and pork<\/strong> between plates. Drizzle pan sauce<\/strong> over pork<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Carrots & Thyme Potatoes Yield: 2 Servings Adapted from: Hello Fresh Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond\u2014the crispy bits and drippings left by the pork. Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface. Prep: 10 Cook: 30 12oz potatoes 1shallot 12oz carrots 5tsp balsamic vinegar \u00bcoz thyme 10oz…<\/p>\n
\nPrep: <\/strong><\/p>\n