Balsamic Fig Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

Figs often star in desserts or cheese boards, but they also make a fantastic savory sauce. Here, fig jam meets balsamic vinegar for a sweet-tangy glaze that perfectly complements juicy pork tenderloin. Paired with crispy rosemary potatoes and tender roasted green beans, this dish is a complete meal that feels special enough for company yet simple enough for a weeknight.

The magic is in the pan sauce: after searing the pork, you’ll build a quick sauce with shallot, rosemary, fig jam, chicken stock and balsamic vinegar. A touch of butter stirred in at the end adds richness and a silky finish. Serve everything together for a dinner that’s sure to impress.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the upper position. Wash and dry all produce. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and chop enough to measure 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 until tender and crisped, 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 all over with salt and pepper. Add to the pan and sear, turning occasionally, until browned on all sides, 4-8 minutes. Transfer the pork to another baking sheet.
4. On the same sheet with the pork, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Roast both 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. Heat a drizzle of olive oil in the same pan used for the pork over medium heat. Add the shallot and the remaining 1 teaspoon chopped rosemary. Cook, tossing, until the shallot is softened, about 2 minutes. Add 1 tablespoon fig preserves, the chicken stock concentrate, ¼ cup water and the balsamic vinegar. Stir to combine and let simmer until thickened and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon 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?

Yes, you can rehydrate dried figs in warm water and then chop them finely. However, fig preserves provide a smoother sauce texture.

What can I substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth instead of the water and concentrate. Adjust salt accordingly.

Can I make this dish ahead of time?

The components are best served fresh, but you can prep the vegetables and sauce base in advance. Reheat gently before serving.