Balsamic Fig Glazed Pork Steak with Roasted Carrots and Thyme Brussels Sprouts

Figs are often reserved for desserts or cheese boards, but their sweet, jammy richness pairs beautifully with savory dishes. In this recipe, fig jam meets tangy balsamic vinegar to create a luscious pan sauce that elevates juicy pork steak to new heights.

Alongside, you’ll find roasted carrots and Brussels sprouts tossed with fresh thyme, caramelized to perfection. It’s a balanced, satisfying meal that comes together in under an hour-perfect for a weeknight dinner that feels special.

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Ingredients

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

10 ounce Ranch SteakView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 teaspoons (4 teaspoons for 4 servings). Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop 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. 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 all over, 4-8 minutes (it will finish cooking in the next step). Transfer pork to a second baking sheet.
4. Roast pork on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. While pork roasts, 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, vinegar, 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) until melted. Season with salt and pepper.
6. Divide Brussels sprouts, carrots and pork between plates. Drizzle pan sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute pork tenderloin or boneless pork chops. Adjust cooking time as needed to ensure it reaches an internal temperature of 145°F.

Can I make this recipe dairy-free?

Yes, simply omit the butter or use a dairy-free alternative. The sauce will still be flavorful.

How do I store leftovers?

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