Balsamic Fig Glazed Pork Tenderloin with Rosemary Potatoes and Green Beans

Fig jam isn’t just for cheese boards or desserts-it’s the secret to an incredible savory sauce. Paired with tangy balsamic vinegar, it creates a rich, sweet-and-sour glaze that perfectly complements tender pork tenderloin.

This complete meal comes together quickly on a sheet pan, with crispy rosemary potatoes and roasted green beans rounding out the plate. It’s an easy, elegant dinner that feels special any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and finely chop enough to yield 2 teaspoons. Cut the potatoes into ½-inch cubes.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil, 1 teaspoon of the chopped rosemary and a pinch of salt and pepper. Roast until browned and crisp, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season the pork tenderloin all over with salt and pepper. Add to the pan and sear, turning occasionally, until browned on all sides, 4-8 minutes. Transfer the pork to another baking sheet.
4. On the same sheet as the pork, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Roast until the pork reaches your desired doneness and the green beans are tender, 10-12 minutes.
5. While the pork and green beans roast, make the sauce. Heat a drizzle of olive oil in the same pan used for searing over medium heat. Add the shallot and remaining 1 teaspoon rosemary. Cook, tossing, until softened, about 1 minute. Add 1 tablespoon fig jam, the chicken stock concentrate, ¼ cup water and the balsamic vinegar. Stir to combine and let simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Let the pork rest for a few minutes after removing from the oven, then slice into thin medallions.
7. Divide the roasted potatoes, green beans and sliced pork among plates. Drizzle the balsamic fig sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork chops or pork loin can be substituted, but adjust cooking time as needed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your stock concentrate and fig jam labels to be sure.

Can I make this recipe ahead?

The potatoes and sauce can be made a day ahead. Reheat the potatoes in the oven and gently rewarm the sauce before serving.