Balsamic Fig Glazed Pork Tenderloin with Roasted Carrots and Thyme Potatoes

Fig jam is often reserved for desserts or cheese boards, but its natural sweetness pairs beautifully with savory dishes. In this recipe, we combine fig jam with tangy balsamic vinegar to create a luscious glaze that coats tender pork tenderloin. The result is a perfectly balanced sweet-and-savory main course that feels special yet is simple enough for a weeknight.

Alongside the pork, we roast carrots until caramelized and toss potatoes with fresh thyme for an earthy, aromatic side. Everything comes together on one sheet pan, making cleanup a breeze. This dish is ideal for fall or winter dinners when you crave comforting, robust flavors.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry potatoes, then cut into 1-inch chunks. Peel carrots and slice into 1/2-inch rounds. Mince shallot. Pick thyme leaves from stems.
2. On a baking sheet, toss potatoes and carrots with olive oil, half the thyme, salt and pepper. Spread in a single layer. Roast for 15 minutes.
3. Meanwhile, pat pork tenderloin dry and season with salt and pepper. In a large oven-safe skillet, heat cooking oil over medium-high heat. Sear pork on all sides until browned, about 2-3 minutes per side. Transfer pork to a plate.
4. In the same skillet, reduce heat to medium. Add butter and minced shallot; cook until softened, about 1 minute. Stir in balsamic vinegar, fig jam, chicken stock concentrate and remaining thyme. Simmer for 1 minute until slightly thickened.
5. Return pork to skillet, turning to coat in the glaze. Transfer skillet to oven alongside the baking sheet with vegetables. Roast for 10-12 minutes or until pork reaches an internal temperature of 145°F.
6. Remove skillet and baking sheet from oven. Let pork rest for 5 minutes. Slice pork into medallions. Serve with roasted carrots and potatoes, spooning any remaining glaze over the top.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Fig jam provides the right consistency and sweetness for the glaze. If using dried figs, rehydrate them in warm water, then puree with a bit of the soaking liquid and adjust sweetness.

What can I substitute for chicken stock concentrate?

You can use 1 teaspoon of bouillon paste or 1/4 cup of low-sodium chicken broth reduced to a glaze.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or additional olive oil.