Balsamic Fig Glazed Pork with Roasted Carrots and Thyme Broccoli

Sweet and savory come together beautifully in this balsamic fig glazed pork tenderloin. The rich, tangy sauce, made with fig jam and balsamic vinegar, perfectly complements the juicy pork. Paired with caramelized roasted carrots and tender thyme-infused broccoli, this dish is a complete meal that feels special enough for company yet simple enough for a weeknight.

Roasting the vegetables and pork separately ensures everything is cooked to perfection. The pan sauce comes together quickly while the pork rests, making this an efficient and impressive dinner option. Serve it straight from the oven for a comforting, flavor-packed meal.

Log in to save recipes and build weekly shopping lists.

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

8 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut broccoli into bite-size florets. Strip thyme leaves from stems and chop until you have 2 teaspoons. Halve, peel and finely chop shallot.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes. Carefully add broccoli to the empty side of the sheet; drizzle with oil, half the chopped thyme and a pinch of salt and pepper. Gently toss carrots, then return to top rack. Roast another 12-15 minutes until broccoli is browned and tender.
3. While vegetables roast, 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. Sear pork, turning occasionally, until browned all over, 4-8 minutes. Transfer to a second baking sheet.
4. Roast pork on middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan over medium heat. Add shallot and remaining chopped thyme; cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, balsamic vinegar, fig jam and ¼ cup water. Simmer until thick and saucy, 2-3 minutes. Remove from heat; stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide broccoli, carrots and pork between plates. Drizzle pan sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted. Adjust cooking time as needed to reach an internal temperature of 145°F.

Can I make this recipe vegetarian?

Absolutely! Replace the pork with firm tofu or a plant-based protein and use vegetable stock concentrate instead of chicken.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.