Figgy Balsamic Pork with Roasted Green Beans and Rosemary Potatoes

Step 1

Adjust racks to top and middlepositions and preheat oven to 450 degrees.Wash and dry all produce. Halve, peel,and finely chop shallot. Strip rosemaryleaves from stems; chop leaves untilyou have 2 tsp (4 tsp for 4 servings). Dicepotatoes into ½-inch pieces.

Step 2

Toss potatoes on a baking sheetwith a drizzle of olive oil, half thechopped rosemary, and a pinch of saltand pepper. Roast on top rack, tossinghalfway through, until tender andcrisped, 20-25 minutes.

Step 3

Meanwhile, pat pork dry with papertowels; season all over with salt andpepper. Heat a drizzle of olive oil in alarge pan over medium heat. Add porkand sear, turning occasionally, untilbrowned all over, 4-8 minutes. Transferto a second baking sheet.

Step 4

Toss green beans with a drizzle of oliveoil and a pinch of salt and pepper onsheet with pork. Roast on middle rackuntil pork is cooked through and greenbeans are tender, 10-12 minutes. Letpork rest a few minutes after removingfrom oven, then thinly slice crosswise.

Step 5

Heat a drizzle of olive oil in pan usedfor pork over medium heat. Add shallotand remaining chopped rosemary. Cook,stirring, until softened, 1-2 minutes. Stir instock concentrate, vinegar, jam, and ¼cup water (½ cup for 4 servings). Simmeruntil thick and saucy, 2-3 minutes.Remove pan from heat and stir in 1 TBSPbutter (2 TBSP for until melted. Seasonwith salt and pepper.

Step 6

Divide potatoes, green beans, andpork between plates. Drizzle pan sauceover pork and serve.