Balsamic Fig Glazed Pork with Roasted Carrots and Thyme Broccoli

This dish brings together the unexpected pairing of fig jam and balsamic vinegar, creating a sweet and savory sauce that perfectly complements tender pork filet. Roasted carrots and broccoli with fresh thyme round out the plate for a wholesome, satisfying meal.

With minimal prep and just one pan for the sauce, this recipe is designed for busy weeknights when you want something special without the fuss. The vegetables roast in the oven while the pork sears on the stovetop, then finishes cooking alongside them. A quick pan sauce ties everything together.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.055 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size florets if needed. Strip thyme leaves from stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes. After 10 minutes, carefully add broccoli to the empty side of the baking sheet. Drizzle with oil, sprinkle with half the chopped thyme and season with salt and pepper. Gently toss the carrots on the sheet, then return to the top rack. Roast for another 12-15 minutes, until broccoli is browned and tender.
3. While vegetables roast, 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.
4. Roast the pork on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest for a few minutes, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until the sauce thickens, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper to taste.
6. Divide the roasted broccoli, carrots and sliced pork among plates. Drizzle the pan sauce over the pork and serve.

Recipe Tips

FAQ

Can I use dried thyme instead of fresh?

Yes, substitute about 1/2 teaspoon dried thyme for the fresh. Add it with the shallot.

What can I substitute for fig jam?

Apricot jam or a combination of honey and a splash of balsamic vinegar can work, though the flavor will differ slightly.

Can I make this recipe with chicken instead of pork?

Absolutely. Use boneless, skinless chicken breasts or thighs, adjusting cooking time as needed until internal temperature reaches 165°F.