Balsamic Fig Pork Tenderloin with Rosemary Potatoes and Green Beans

Sweet fig preserves meet tangy balsamic vinegar in this savory-sweet sauce that perfectly complements tender pork tenderloin. Paired with crispy rosemary potatoes and roasted green beans, this dish is a delightful twist on a classic dinner.

Ready in under an hour, this recipe brings together simple ingredients for an impressive meal. The pork is seared to perfection, then roasted alongside green beans while the potatoes crisp up in the oven. A quick pan sauce with shallot, rosemary and fig jam ties everything together beautifully.

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

Recipe Tips

FAQ

Can I substitute another type of meat for the pork tenderloin?

Yes, chicken breasts or thighs can be used. Adjust cooking time as needed to ensure they reach a safe internal temperature.

What can I use instead of fig preserves?

You can substitute with apricot preserves or a combination of honey and a bit of balsamic vinegar for a similar sweet-tangy flavor.

Can I prepare this recipe in advance?

The potatoes and sauce can be made ahead. Reheat the potatoes in the oven and gently reheat the sauce on the stovetop before serving.