Balsamic Fig Glazed Pork Tenderloin with Roasted Carrots and Thyme Potatoes

Figs are often reserved for desserts or cheese boards, but their sweet, jammy flavor also shines in savory dishes. Here, fig jam meets tangy balsamic vinegar to create a luscious glaze that perfectly complements tender pork tenderloin.

Roasted carrots and thyme-infused potatoes round out the meal, making this a satisfying weeknight dinner that feels special. The best part? It comes together quickly with simple ingredients.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems and chop until you have 2 teaspoons. Halve, peel and finely chop the shallot.
2. On a baking sheet, toss potatoes with a drizzle of olive 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 golden, 20-25 minutes.
3. While vegetables roast, pat pork dry with paper towels and 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. 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 and let rest a few minutes before slicing thinly crosswise.
5. Meanwhile, 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, fig jam and ¼ cup water. Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in butter until melted. Season with salt and pepper.
6. Divide potatoes, carrots and sliced pork among plates. Drizzle pan sauce over pork and serve.

Recipe Tips

FAQ

Can I substitute the fig jam?

Yes, you can use apricot jam or honey as a substitute, though the flavor will be different.

How do I know when the pork is done?

The pork is cooked through when it reaches an internal temperature of 145°F. Let it rest before slicing.

Can I use other vegetables?

Absolutely! Try parsnips, sweet potatoes or green beans instead of carrots and potatoes.