Balsamic Fig Glazed Pork Tenderloin with Roasted Carrots and Thyme Potatoes

Figs are often found in desserts or on cheese boards, but this savory dish puts them front and center. A simple glaze of fig jam and balsamic vinegar creates a sweet-tangy sauce that perfectly complements tender pork tenderloin.

Roasted carrots and thyme potatoes round out the meal, making it a complete and satisfying dinner. Ready in under an hour, this recipe is perfect for a weeknight or a special occasion.

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Ingredients

12 ounce PotatoesView 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

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Peel and cut carrots into 1/4-inch-thick rounds. Peel and finely chop onion. Pick thyme leaves from stems.
2. Toss potatoes and carrots with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden.
3. Meanwhile, season pork tenderloin with salt and pepper. Heat a large oven-safe skillet over medium-high heat with 1 tsp cooking oil. Sear pork until browned on all sides, about 2-3 minutes per side.
4. Transfer skillet to oven and roast pork for 10-12 minutes, until internal temperature reaches 145°F. Remove pork from skillet and let rest.
5. While pork rests, make the glaze: In the same skillet over medium heat, add butter and onion. Cook until softened, about 2 minutes. Stir in balsamic vinegar, fig jam, chicken stock concentrate and 1/4 cup water. Simmer until slightly thickened, about 2-3 minutes.
6. Slice pork and serve with roasted vegetables. Drizzle balsamic fig glaze over pork.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Fig jam provides the right sweetness and consistency for the glaze. If using dried figs, rehydrate them in warm water, then puree before using.

What can I substitute for chicken stock concentrate?

You can use 1/4 cup of low-sodium chicken broth instead of the concentrate and water.

Can I make this recipe with chicken or beef?

Yes, boneless chicken breasts or beef tenderloin can be substituted. Adjust cooking time as needed.