Balsamic Fig Pork Tenderloin with Rosemary Potatoes and Lemon Greens

Figs are often reserved for desserts or cheese boards, but their sweet, jammy richness pairs beautifully with savory dishes. In this recipe, fig jam meets tangy balsamic vinegar to create a glossy sauce that elevates tender pork tenderloin. The result is a balanced, restaurant-quality meal that comes together in under an hour.

Alongside the pork, we’re serving crispy roasted Yukon Gold potatoes seasoned with rosemary and a simple salad of mixed greens brightened with lemon. Every element complements the others, making this a complete and satisfying dinner. Whether you’re cooking for family or impressing guests, this dish is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop until you have 2 teaspoons. Dice the potatoes into ½-inch pieces. Halve the lemon.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil, half of the chopped rosemary and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and golden, 20-25 minutes.
3. Meanwhile, pat the pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add the pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Transfer the pork to a second baking sheet and roast on the middle rack until cooked through, 10-12 minutes. Let rest for a few minutes, then slice thinly crosswise.
4. While the pork cooks, in a medium bowl, toss the mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
5. Heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in the stock concentrate, balsamic vinegar, fig jam and ¼ cup water. Simmer until the sauce thickens, 2-3 minutes. Remove from heat and stir in the butter until melted. Season with salt and pepper.
6. Divide the potatoes, salad and sliced pork among plates. Drizzle the pan sauce over the pork and serve.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Yes, you can substitute dried figs. Finely chop about 2 tablespoons of dried figs and simmer them with the balsamic vinegar and water until softened, then proceed with the recipe.

What can I serve instead of mixed greens?

Arugula, spinach or a simple side of steamed green beans would work well in place of the mixed greens.

Can I make this recipe with chicken?

Absolutely. Boneless, skinless chicken breasts or thighs can replace the pork. Adjust cooking time as needed until the chicken reaches an internal temperature of 165°F.