Balsamic Fig Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

Figs are often reserved for desserts or cheese boards, but their jammy sweetness pairs beautifully with savory dishes. In this recipe, fig preserves meet tangy balsamic vinegar to create a luscious sauce that elevates tender pork tenderloin. Roasted green beans and crispy rosemary potatoes round out the meal for a satisfying dinner that feels special but comes together quickly.

This dish is all about balance: the natural sweetness of the fig sauce complements the savory pork, while the earthy rosemary potatoes and fresh green beans add texture and color. It’s a complete meal on one sheet pan, with a simple pan sauce that ties everything together. Perfect for a weeknight treat or a casual dinner party.

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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

1 tablespoon Fig PreservesView 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 (230°C). Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop finely to get about 2 teaspoons. Cut the potatoes into ½-inch cubes.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil, 1 teaspoon of the chopped rosemary and a pinch of salt and pepper. Roast in the oven until tender and crispy, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season the pork tenderloin with salt and pepper. Sear the pork, turning occasionally, until browned all over, 4-8 minutes. Transfer the pork to another baking sheet.
4. Toss the green beans with a drizzle of olive oil and a pinch of salt and pepper on the same sheet as the pork. Roast both in the oven until the pork reaches your desired doneness and the green beans are tender, 10-12 minutes. Let the pork rest for a few minutes, then slice thinly.
5. In the same pan used for the pork, heat a drizzle of olive oil over medium heat. Add the shallot and the remaining 1 teaspoon of chopped rosemary. Cook, stirring, until the shallot softens, about 2 minutes. Add 1 tablespoon of fig preserves (we sent more), the chicken stock concentrate, ¼ cup of water and the balsamic vinegar. Stir to combine and let simmer until the sauce thickens, 2-3 minutes. Remove from heat and stir in 1 tablespoon of butter until melted. Season with salt and pepper to taste.
6. Divide the roasted potatoes, green beans and sliced pork among plates. Drizzle the fig balsamic sauce over the pork and serve.

Recipe Tips

FAQ

Can I use dried figs instead of fig preserves?

Fig preserves are recommended for their jammy texture and sweetness. If using dried figs, rehydrate them in warm water, then chop finely and adjust the sugar as needed.

What can I substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth or ¼ cup of water mixed with ½ teaspoon of bouillon paste.

How do I know when the pork is done?

Pork tenderloin is safe to eat at 145°F (63°C) with a slight pink center. Use an instant-read thermometer for accuracy.