Balsamic Fig Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

This balsamic fig pork tenderloin is a delightful twist on a classic weeknight dinner. The combination of sweet fig preserves and tangy balsamic vinegar creates a rich, glossy sauce that perfectly complements the tender pork. Paired with roasted green beans and crispy rosemary potatoes, this dish is both elegant and easy to prepare.

Whether you’re looking for a special meal for guests or a simple yet impressive dinner for your family, this recipe delivers. The pork is seared to perfection, then finished in the oven, while the potatoes roast until golden and the green beans become tender. The sauce comes together quickly in the same pan, making cleanup a breeze.

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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 PreservesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in upper position. Wash and dry all produce. Halve, peel and finely chop shallot. Strip rosemary leaves and chop enough to measure 2 teaspoons. Cut potatoes into ½-inch cubes.
2. On a baking sheet, toss potatoes with a drizzle of olive oil, 1 teaspoon chopped rosemary and a pinch of salt and pepper. Roast until tender and golden, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork tenderloin all over with salt and pepper. Sear, turning occasionally, until browned on all sides, 4-8 minutes. Transfer to another baking sheet.
4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on the same sheet as the pork. Roast until pork reaches desired doneness and green beans are tender, 10-12 minutes. Let pork rest a few minutes, then slice thinly.
5. In the same pan used for pork, heat a drizzle of olive oil over medium heat. Add shallot and remaining 1 teaspoon rosemary. Cook, stirring, until shallot softens, about 2 minutes. Add fig preserves, chicken stock concentrate, ¼ cup water and balsamic vinegar. Stir to combine and simmer until sauce thickens, 2-3 minutes. Remove from heat and stir in butter until melted. Season with salt and pepper.
6. Divide potatoes, green beans and sliced pork among plates. Drizzle fig balsamic sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork chops or pork loin can be substituted, but adjust cooking time accordingly.

What can I serve instead of green beans?

Asparagus, broccoli or Brussels sprouts would work well.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative.