Balsamic Fig Glazed Pork Tenderloin with Roasted Potatoes and Mixed Greens

This dish brings together the rich flavors of seared pork tenderloin and a luscious balsamic fig sauce. The natural sweetness of figs pairs beautifully with tangy balsamic vinegar, creating a glaze that coats each slice of tender meat. Served alongside crispy roasted potatoes and a refreshing mixed green salad, it’s a complete meal that feels special but comes together quickly.

Perfect for a weeknight dinner or a casual gathering, this recipe is both simple and impressive. The pork is first seared to develop a golden crust, then sliced and topped with the fig sauce. The potatoes roast until golden and tender, while the salad adds a bright, peppery contrast. With just 35 minutes of prep, you can have a restaurant-quality meal on the table.

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Ingredients

1 pork tenderloin (about 1 lb)View ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oil, dividedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 cup dried figs, halvedView ingredient guideLike ingredientDislike ingredient

1/2 cup balsamic vinegarView ingredient guideLike ingredientDislike ingredient

1/4 cup waterView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

4 cups mixed salad greensView ingredient guideLike ingredientDislike ingredient

2 tablespoons balsamic vinaigrette (or to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. While potatoes roast, season pork tenderloin with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until browned. Transfer to a plate and tent with foil.
3. In the same skillet, add halved figs, balsamic vinegar and water. Bring to a simmer, scraping up any browned bits. Cook for 5-7 minutes until figs soften and sauce thickens slightly.
4. Slice the pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and spoon the balsamic fig sauce over the top.
5. Toss mixed salad greens with balsamic vinaigrette. Serve alongside the pork and roasted potatoes.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I store leftovers?

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

Can I make this recipe dairy-free?

Yes, the recipe is naturally dairy-free. Ensure your balsamic vinaigrette is also dairy-free.