Balsamic Fig Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

This balsamic fig pork tenderloin brings together sweet fig preserves and tangy balsamic vinegar for a sauce that perfectly complements the savory meat. Paired with crispy rosemary potatoes and tender roasted green beans, it’s a balanced, restaurant-quality meal you can make at home.

The pork is seared to golden brown, then finished in the oven alongside the green beans. While everything roasts, a quick pan sauce comes together with shallot, rosemary, fig jam and balsamic. A final pat of butter gives it a silky finish. Serve it all on one plate for an impressive yet simple dinner.

Log in to save recipes and build weekly shopping lists.

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 oven to 450°F with rack in upper position. Wash and dry all produce. Halve, peel and finely chop shallot. Strip and finely chop enough rosemary leaves to yield 2 teaspoons. Cut potatoes into ½-inch cubes.
2. Toss potatoes on a baking sheet with a drizzle of olive oil, 1 teaspoon 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 pork all over with salt and pepper. Add to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to another baking sheet.
4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on the same sheet as the pork. Roast both until pork reaches desired doneness and green beans are tender, 10-12 minutes. Let pork rest a few minutes, then slice thinly.
5. Heat a drizzle of olive oil in the same pan used for pork over medium heat. Add shallot and remaining 1 teaspoon chopped rosemary. Cook, tossing, until shallot is softened. Add 1 tablespoon fig preserves, stock concentrate, ¼ cup water and balsamic vinegar. Stir to combine. Simmer until thick and saucy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide potatoes, green beans and sliced pork between plates. Drizzle pan sauce over pork and serve.

Recipe Tips

FAQ

Can I use dried figs instead of fig preserves?

Fig preserves add sweetness and a jammy texture. Dried figs would need to be rehydrated and pureed, so preserves are recommended for the best sauce consistency.

What can I substitute for pork tenderloin?

Boneless pork chops or chicken breasts work well. Adjust cooking time as needed.

Can I make this dish ahead?

The potatoes and green beans can be roasted in advance and reheated. The sauce is best made fresh, but can be reheated gently.