Pork Tenderloin with Fig-Balsamic Sauce, Rosemary Potatoes and Green Beans

This pork tenderloin dinner brings together savory, sweet and tangy flavors in a simple weeknight-friendly format. The pork is seared first for color, then roasted with green beans while cubed Yukon Gold potatoes crisp in a hot oven.

The finishing touch is a quick pan sauce made with shallot, rosemary, fig jam, balsamic vinegar, chicken stock concentrate and butter. Spoon it over thin slices of pork for a polished plate without a complicated technique.

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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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems, discard the stems and finely chop the leaves until you have about 2 teaspoons. Cut the potatoes into 1/2-inch cubes.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil, 1 teaspoon chopped rosemary and a pinch each of salt and pepper. Roast for 20 to 25 minutes, tossing halfway through, until browned and crisp.
3. While the potatoes roast, heat a drizzle of olive oil in a large pan over medium heat. Season the pork all over with salt and pepper.
4. Add the pork to the pan and sear, turning occasionally, until browned on all sides, 4 to 8 minutes. Transfer the pork to another baking sheet.
5. Add the green beans to the baking sheet with the pork. Toss the beans with a drizzle of olive oil and a pinch each of salt and pepper. Roast for 10 to 12 minutes, until the pork reaches your desired doneness and the green beans are tender.
6. Meanwhile, return the same pan to medium heat with a drizzle of olive oil. Add the chopped shallot and the remaining 1 teaspoon chopped rosemary. Cook, tossing, until softened.
7. Stir in the fig jam, chicken stock concentrate, 1/4 cup water and balsamic vinegar. Simmer for 2 to 3 minutes, until the mixture thickens into a sauce.
8. Remove the pan from the heat. Stir in the butter until melted, then season the sauce with salt and pepper.
9. Let the pork rest for a few minutes after it comes out of the oven, then slice it thinly.
10. Divide the roasted potatoes, green beans and sliced pork between plates. Spoon the fig-balsamic pan sauce over the pork and serve.

Recipe Tips

FAQ

What does the fig-balsamic sauce taste like?

It is sweet, tangy and savory, with fig jam balancing the acidity of balsamic vinegar and chicken stock concentrate adding depth.

Can I make this recipe for 4 servings?

Yes. Use 2 shallots, 24 ounces Yukon Gold potatoes, 24 ounces pork tenderloin, 12 ounces green beans, 2 tablespoons fig jam, 2 units chicken stock concentrate, 4 tablespoons balsamic vinegar, 8 teaspoons olive oil and 2 tablespoons butter.

Why should the pork be seared before roasting?

Searing browns the outside of the pork before it finishes cooking in the oven and the same pan is then used to build the sauce.

How long should the potatoes roast?

Roast the cubed potatoes at 450°F for 20 to 25 minutes, tossing halfway through, until they are browned and crisp.

Does this recipe contain dairy?

Yes. The sauce is finished with butter, which contains milk.