Balsamic Fig Glazed Pork Tenderloin with Roasted Carrots and Thyme Brussels Sprouts

Figs are often found in desserts or on cheese boards, but they also shine in savory dishes. Here, fig jam pairs with balsamic vinegar to create a sweet-tangy glaze that perfectly complements juicy pork tenderloin.

Roasted carrots and Brussels sprouts with fresh thyme round out this satisfying meal. It’s an easy weeknight dinner that feels special enough for company.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim and peel the carrots, then cut them into ½-inch thick sticks. Trim the Brussels sprouts and halve them lengthwise.
3. On the prepared baking sheet, toss the carrots and Brussels sprouts with olive oil, salt and pepper. Spread in a single layer. Roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper.
5. Heat cooking oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side, until golden brown.
6. Transfer the skillet to the oven and roast for 10-12 minutes or until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes.
7. Meanwhile, make the glaze. Finely chop the shallot. In a small saucepan, melt butter over medium heat. Add the shallot and cook until softened, about 2 minutes.
8. Stir in the fig jam, balsamic vinegar and chicken stock concentrate. Simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper to taste.
9. Slice the rested pork tenderloin into medallions. Serve with the roasted vegetables, drizzle with the balsamic fig glaze and garnish with fresh thyme leaves.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Yes, you can rehydrate dried figs in warm water, then puree them. However, fig jam provides a smoother consistency and sweetness.

What can I substitute for chicken stock concentrate?

You can use 1 teaspoon of bouillon paste or ¼ cup of chicken broth reduced to a glaze.

How do I know when the pork is done?

Use a meat thermometer; the pork should reach an internal temperature of 145°F (63°C) for medium doneness.