Fig Jam Glazed Pork Tenderloin with Pan Stuffing and Roasted Green Beans

This pork tenderloin recipe is the perfect solution for those days when you’re already thinking about dinner at 2 PM. It’s a complete meal that comes together in under an hour, featuring succulent pork, a sweet and savory fig jam glaze and two delicious sides.

The star of the show is the pork tenderloin, seared to perfection and finished with a glossy fig jam sauce. Alongside, you’ll enjoy a custardy pan stuffing made with shallots and thyme, plus crisp roasted green beans. It’s a satisfying, well-rounded dinner that feels special but is simple enough for any night of the week.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim ends of green beans. Pick thyme leaves from stems; finely chop half the leaves. Cut demi-baguette into 1/2-inch cubes. Dice celery into 1/4-inch pieces. Peel and finely dice shallot.
2. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, about 12-15 minutes.
3. While beans roast, season pork tenderloin all over with salt and pepper. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear pork until browned on all sides, about 2-3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 145°F, about 10-12 minutes. Remove pork from skillet and let rest on a cutting board.
4. In the same skillet (careful, it’s hot!), add a drizzle of oil if needed. Sauté shallot and celery over medium heat until softened, about 3 minutes. Add baguette cubes and cook, stirring, until lightly toasted. Add chicken stock concentrate, 1/4 cup water and half the chopped thyme. Cook, stirring, until liquid is absorbed and stuffing is custardy, about 2 minutes. Season with salt and pepper to taste.
5. In a small bowl, mix fig jam with remaining chopped thyme and 1 tablespoon water. Microwave for 15 seconds or until warm and spreadable.
6. Slice rested pork tenderloin into medallions. Serve pork over pan stuffing, drizzle with fig jam sauce and accompany with roasted green beans.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is best for this recipe because it stays tender and cooks quickly. Pork loin can be substituted but may require longer cooking time.

What can I substitute for fig jam?

You can use any fruit jam like apricot, raspberry or even a balsamic glaze for a different flavor profile.

Can I make the stuffing ahead of time?

The pan stuffing is best made fresh, but you can prep the bread cubes and chop the vegetables in advance.