Balsamic Fig Glazed Pork Tenderloin with Rosemary Potatoes and Green Beans

This pork tenderloin recipe brings together the sweetness of fig jam and the tang of balsamic vinegar for a sauce that perfectly complements the tender meat. Paired with crispy rosemary potatoes and buttery green beans, it’s a complete meal that feels special but comes together easily.

The key is searing the pork first for a golden crust, then finishing it in the oven alongside the potatoes. While the pork rests, you’ll quickly simmer the glossy fig-balsamic sauce. Serve everything drizzled with the sauce for a restaurant-quality dinner at home.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

9 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 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 (230°C) with rack on top position. Wash and dry all produce. Halve, peel and finely chop shallots. Strip rosemary leaves from stems and chop enough to yield 1 tablespoon. Cut potatoes into ½-inch cubes.
2. On a baking sheet, toss potatoes with 1 tablespoon olive oil, 2 teaspoons chopped rosemary and generous pinches of salt and pepper. Roast for 10 minutes.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork tenderloin all over with salt and pepper. Sear, turning occasionally, until browned on all sides, 4-6 minutes.
4. After potatoes have roasted 10 minutes, push them to one side of the sheet and place the seared pork on the other side. Roast until pork reaches desired doneness (145°F for medium), 10-15 minutes more. Remove from oven and let pork rest for a few minutes before slicing.
5. While pork roasts, prepare the sauce: In the same pan used for searing (no need to wipe), heat a drizzle of olive oil over medium heat. Add shallots and remaining chopped rosemary; cook until shallots soften, about 2 minutes. Stir in fig jam, chicken stock concentrates, ½ cup water and balsamic vinegar. Simmer until thickened, 2-4 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Season with salt and pepper.
6. Place green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap, poke a few holes and microwave on high until tender, 1-2 minutes. Drain, return to bowl and toss with remaining 1 tablespoon butter.
7. Slice rested pork. Divide potatoes, green beans and pork among plates. Drizzle sauce over pork and serve.

Recipe Tips

FAQ

Can I substitute the fig jam?

Yes, you can use any fruit jam like apricot or raspberry, but the flavor will change. For a similar sweet-tangy profile, try a combination of honey and balsamic vinegar.

How do I know when the pork is done?

Use an instant-read thermometer inserted into the thickest part; it should read 145°F (63°C) for medium. Let it rest for 5 minutes before slicing to retain juices.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative or additional olive oil. The sauce will still be delicious.