Balsamic Fig Pork Tenderloin with Rosemary Potatoes and Green Beans

Figs are often reserved for desserts or cheese boards, but their sweet, jammy flavor shines just as brightly in savory dishes. Here, fig jam meets tangy balsamic vinegar to create a luscious sauce that perfectly complements tender pork tenderloin.

Roasted Yukon Gold potatoes get a fragrant boost from fresh rosemary, while simple buttered green beans round out the plate. This complete meal comes together in under an hour, making it a wonderful choice for a weeknight dinner that feels special.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Wash and dry all produce. Halve, peel, and finely chop shallots. Strip rosemary leaves from stems and finely chop until you have 1 tablespoon. Cut potatoes into ½-inch cubes.
2. On a baking sheet, toss potatoes with 1 tablespoon olive oil, 2 teaspoons chopped rosemary, and a generous pinch of salt and pepper. Roast for 25 minutes total, but after 10 minutes, toss the potatoes and add the pork (see next step).
3. Heat a drizzle of olive oil in a large skillet over medium heat. Season pork tenderloin all over with salt and pepper. Sear pork, turning occasionally, until browned on all sides, 4–6 minutes. After potatoes have roasted 10 minutes, remove sheet, toss potatoes, and place pork on the same sheet. Continue roasting until pork reaches desired doneness (145°F for medium), 10–15 minutes more.
4. While pork roasts, make the sauce. Heat a drizzle of olive oil in the same skillet over medium heat. Add shallots and remaining chopped rosemary; cook, stirring, until softened, 2–3 minutes. Stir in 2 tablespoons fig jam, chicken stock concentrates, ½ cup water, and balsamic vinegar. Simmer until thickened and saucy, 2–4 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Season with salt and pepper.
5. Let pork rest for a few minutes after removing from oven, then slice into rounds. Meanwhile, place green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes. Microwave on high until tender, 1–2 minutes. Drain, return to bowl, and toss with remaining 1 tablespoon butter until melted.
6. Divide roasted potatoes, green beans, and sliced pork among plates. Drizzle fig-balsamic sauce over pork and serve immediately.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Large skillet

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle -Aluminum, 6 Quart, BlueView on AmazonTramontina Professional 14-Inch Non Stick Extra Large Frying Pan, Heavy-Gauge Aluminum Skillet with Reinforced Nonstick Coating, Red Handle, Dishwasher and Oven SafeView on Amazon

Microwave-safe bowl

AmazonShop popular Microwave-safe bowl on AmazonView on Amazon

Plastic wrap

Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square FeetView on AmazonReynolds 912 Foodservice Clear Plastic Wrap Film, 15 inch Width, 2000 FeetView on AmazonPlastic Food Wrap Thick Enough for daily use Stronger for Comercial Use Durable With Slide Cutter 12"wide 2000 Feet long Home and Commercial Use Food ServiceView on Amazon

Recipe Tips

FAQ

Can I substitute dried figs for fig jam?

Yes, you can rehydrate chopped dried figs in warm water for 10 minutes, then puree them to make a paste. Use about 2 tablespoons of the paste in place of the jam.

How do I know when the pork tenderloin is done?

Use an instant-read thermometer inserted into the thickest part; it should read 145°F (63°C) for medium. Let it rest for 5 minutes before slicing to retain juices.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or olive oil. The sauce will still be delicious.