Balsamic Fig Pork Tenderloin with Roasted Green Beans and Rosemary Potatoes

Figs are often reserved for desserts or cheese boards, but their natural sweetness pairs beautifully with savory dishes. In this recipe, fig preserves are combined with tangy balsamic vinegar to create a luscious sauce that elevates tender pork tenderloin. The result is a balanced, restaurant-quality meal that comes together in under an hour.

Alongside the pork, we roast Yukon Gold potatoes with fresh rosemary until golden and crisp and green beans until tender. The entire dish is finished with a drizzle of the fig-balsamic sauce, making every bite a harmony of flavors. Perfect for a weeknight dinner or a special occasion.

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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 until you have 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 golden, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Season the pork tenderloin all over with salt and pepper. Sear the pork, turning occasionally, until browned on all sides, 4-8 minutes. Transfer the pork to another baking sheet.
4. On the same baking sheet with the pork, toss the green beans with a drizzle of olive oil, 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. In the same skillet used for the pork, heat a drizzle of olive oil over medium heat. Add the shallot and remaining 1 teaspoon of rosemary. Cook, stirring, until the shallot softens. Stir in 1 tablespoon fig preserves, the chicken stock concentrate, ¼ cup water and the balsamic vinegar. Simmer until the sauce thickens, 2-3 minutes. Remove from heat and stir in the butter until melted. Season with salt and pepper.
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 the sauce’s consistency and sweetness. Dried figs would need to be rehydrated and pureed, which may alter the texture.

What can I substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth and reduce the water slightly or use a bouillon cube dissolved in water.

Can I prepare this dish ahead of time?

The potatoes and sauce can be made ahead and reheated. Cook the pork and green beans fresh for best results.