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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein25% · 30g
Carbs29% · 36g
Fat46% · 25g
6g
Fiber
660mg
Sodium
6g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
16th pctl
More protein than 16% of 1,474 meals
Protein density
6g /100cal
Leaner than 79% of meals
vs Pork average
48% lighter
This500
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✓ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Sodium Smart
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Pork Filet
Red Onion
Kale
Chicken Stock Concentrate
Sweet Potato
Rosemary
Fig Jam
Garlic Powder
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).
2
Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. Roast on top rack for 10 minutes (you’ll add the pork then).
3
Meanwhile, pat pork* dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.Once veggies have roasted 10 minutes, transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.)Roast until pork is cooked through and veggies are tender, 10-12 minutes more. (TIP: If pork is done first, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board.
4
While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
5
Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes.Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
6
Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
7
Thinly slice pork crosswise.Divide veggies between plates; top with pork. Spoon sauce over pork and serve.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).
2
Step 2
Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. Roast on top rack for 10 minutes (you’ll add the pork then).
3
Step 3
Meanwhile, pat pork* dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.Once veggies have roasted 10 minutes, transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.)Roast until pork is cooked through and veggies are tender, 10-12 minutes more. (TIP: If pork is done first, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board.
4
Step 4
While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
5
Step 5
Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes.Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
6
Step 6
Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
7
Step 7
Thinly slice pork crosswise.Divide veggies between plates; top with pork. Spoon sauce over pork and serve.
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HelloFresh's Rosemary Fig Pork Filet: 500 calories, 30g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. makes Rosemary Fig Pork Filet one of the prepared options in 's rotating weekly lineup. The serving delivers 500 calories alongside 30g of protein, placing it at about 25 percent of a typical daily calorie goal.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
500Calories
30gProtein
36gCarbs
25gFat
6gFiber
660mgSodium
Daily calorie contribution25% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Rosemary Fig Pork Filet?
Rosemary Fig Pork Filet contains 500 calories and 30 g of protein per serving, portioned as HelloFresh's Rosemary Fig Pork Filet: 500 calories, 30g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Rosemary Fig Pork Filet?
Rosemary Fig Pork Filet is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
❓ Frequently asked questions
How many calories are in Rosemary Fig Pork Filet?+
Rosemary Fig Pork Filet has 500 calories per serving, with 30g protein, 36g carbs, 25g fat.
Is Rosemary Fig Pork Filet high in protein?+
Yes. It delivers 30g of protein per serving, which we count as high-protein.
How long does Rosemary Fig Pork Filet take to make?+
About 10 minutes, rated easy difficulty, and it serves 2.
Does Rosemary Fig Pork Filet list its allergens?+
HelloFresh does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
How much does Rosemary Fig Pork Filet cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Rosemary Fig Pork Filet work for?+
It is tagged Under 650 Calories, High Protein, Sodium Smart.
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