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. Here, we combine fig jam with balsamic vinegar to create a glossy, tangy-sweet glaze that coats tender pork tenderloin. The result is a restaurant-quality meal that comes together quickly on a weeknight.

Roasted carrots and thyme-infused potatoes round out the plate, soaking up any extra glaze for a harmonious bite. This dish is perfect for fall or winter, delivering comforting flavors without heavy prep.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and cut potatoes into 1-inch chunks. Peel and slice carrots into 1/2-inch rounds. Peel and dice onion into small pieces. Pick thyme leaves from stems.
2. Toss potatoes and carrots with a drizzle of oil, half the thyme leaves, salt and pepper. Spread on a baking sheet. Roast for 20 minutes, until tender and golden.
3. While vegetables roast, season pork tenderloin with salt and pepper. Heat a skillet over medium-high heat with a little oil. Sear pork on all sides until browned, about 3-4 minutes total.
4. In a small bowl, mix fig jam, balsamic vinegar and chicken stock concentrate. Stir until smooth.
5. Reduce heat to medium. Add onion to the skillet and cook until softened, about 2 minutes. Pour in the fig-balsamic mixture and bring to a simmer. Return pork to the skillet, turning to coat.
6. Transfer skillet to the oven (if oven-safe) or place pork on the baking sheet with vegetables. Roast for 8-10 minutes, until pork reaches an internal temperature of 145°F. Let rest 5 minutes before slicing.
7. Serve sliced pork over roasted vegetables, spooning any remaining glaze from the skillet on top. Garnish with remaining thyme leaves.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F.

What can I substitute for fig jam?

Apricot jam or honey can replace fig jam, though the flavor will differ slightly.

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.