Balsamic Fig Glazed Pork Tenderloin with Rosemary Potatoes and Green Beans

Fig jam isn’t just for cheese boards or desserts. In this recipe, it transforms into a luscious glaze that pairs beautifully with tangy balsamic vinegar and tender pork tenderloin. The result is a sweet and savory sauce that elevates simple roasted potatoes and green beans into a memorable meal.

Ready in about 30 minutes, this dish is perfect for a busy weeknight but impressive enough for company. The pork is seared to golden brown, then finished in the oven alongside green beans. While everything roasts, you’ll whip up a quick pan sauce with shallot, rosemary and the star ingredient: fig jam. Serve it all together for a balanced, satisfying dinner.

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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

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Dice the potatoes into ½-inch pieces.
2. Toss the potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. Meanwhile, pat the 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 the pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer the pork to a second baking sheet.
4. Toss the green beans with a drizzle of olive oil and a pinch of salt and pepper on the sheet with the pork. Roast on the middle rack until the pork is cooked through and the green beans are tender, 10-12 minutes. Let the pork rest for a few minutes after removing from the oven, then thinly slice crosswise.
5. Heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in the stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove the pan from the heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the potatoes, green beans and sliced pork between plates. Drizzle the pan sauce over the pork and serve.

Recipe Tips

FAQ

Can I use dried figs instead of fig jam?

Fig jam is key for the sauce’s consistency and sweetness. Dried figs won’t dissolve the same way, so we recommend sticking with jam.

What can I substitute for pork tenderloin?

Chicken breasts or boneless pork chops can work, but adjust cooking time as needed to ensure they are cooked through.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or omit it and add a little more olive oil to the sauce.