Balsamic Fig Glazed Pork with Roasted Carrots and Thyme Brussels Sprouts

Figs are often found in desserts or on cheese boards, but this recipe puts them front and center in a savory main dish. By combining fig jam with tangy balsamic vinegar, we create a sweet and savory sauce that perfectly complements juicy pork tenderloin. The result is a restaurant-quality meal that’s surprisingly easy to make at home.

Alongside the glazed pork, we roast carrots and Brussels sprouts with fresh thyme until tender and caramelized. The earthy vegetables balance the richness of the pork and the sweetness of the fig balsamic glaze, making this a well-rounded and satisfying dinner. Perfect for a cozy weeknight or a special occasion.

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Ingredients

20 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 Brussels SproutsView 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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (232°C) with racks in the top and middle positions. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Strip the thyme leaves from the stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss Brussels sprouts with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. On the other side, toss carrots with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. While the 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 all over, 4-8 minutes (it will finish cooking in the oven). Transfer the seared 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, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan used for pork over medium heat. Add the shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the roasted Brussels sprouts, carrots and sliced pork among plates. Drizzle the pan sauce over the pork and serve.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Fig jam is preferred for its smooth texture and concentrated sweetness. Dried figs would need to be rehydrated and pureed, which may alter the sauce consistency.

What can I substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth in place of the concentrate and water. Adjust salt accordingly.

Can I prepare this dish ahead of time?

The vegetables can be roasted a day ahead and reheated. The sauce can also be made in advance. Cook the pork fresh for best results.