Pork Roast & Balsamic-Fig Sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer the seared pork to the center of a sheet pan.

Meanwhile, wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place in a large bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to the sheet pan of seared pork; arrange in an even layer around the edges. Roast 34 to 36 minutes for medium (the center may still be slightly pink), or until the pork is browned and cooked to your desired degree of doneness* and the sweet potatoes are tender when pierced with a fork. Remove from the oven and carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place the prepared broccoli and carrots in the reserved bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Transfer to a separate sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, peel and finely chop the shallot. Roughly chop the figs. Grate the cheese on the small side of a box grater. In a bowl, whisk together the vinegar, soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped figs and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork over the roasted vegetables and roasted sweet potatoes. Top the pork with the finished sauce. Garnish with the grated cheese. Enjoy!