Pork Tenderloin with Fig Balsamic Sauce, Rosemary Potatoes and Green Beans

This pork tenderloin dinner pairs a savory sear with a quick oven finish, then tops the sliced pork with a glossy sauce made from fig jam, balsamic vinegar, shallot, rosemary, stock concentrate and butter.

Roasted Yukon Gold potatoes and green beans cook alongside the pork, making a balanced plate with crisp edges, tender vegetables and a sweet-tangy finish.

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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 JamView 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. Wash and dry the produce. Move an oven rack to the upper position and preheat the oven to 450°F.
2. Halve, peel and finely chop the shallot. Strip the rosemary leaves from the stems and finely chop enough to make 2 teaspoons. Cut the Yukon Gold potatoes into 1/2-inch cubes.
3. Place the potatoes on a baking sheet. Toss with a drizzle of olive oil, 1 teaspoon chopped rosemary, salt and pepper. Roast until tender and crisp at the edges, 20 to 25 minutes, tossing halfway through.
4. While the potatoes roast, heat a drizzle of olive oil in a large pan over medium heat. Season the pork tenderloin with salt and pepper.
5. Add the pork to the pan and sear, turning occasionally, until browned on all sides, 4 to 8 minutes. Transfer the pork to a second baking sheet.
6. Add the green beans to the baking sheet with the pork. Toss the beans with a drizzle of olive oil, salt and pepper.
7. Roast the pork and green beans until the pork reaches your desired doneness and the beans are tender, 10 to 12 minutes.
8. Remove the pork from the oven and let it rest for a few minutes. Slice thinly.
9. Meanwhile, return the pan used for the pork to medium heat with a drizzle of olive oil. Add the chopped shallot and the remaining 1 teaspoon chopped rosemary. Cook, tossing, until the shallot softens.
10. Stir in the fig jam, chicken stock concentrate, 1/4 cup water and balsamic vinegar. Simmer until the sauce thickens slightly, 2 to 3 minutes.
11. Remove the pan from the heat. Stir in the butter until melted, then season the sauce with salt and pepper.
12. Divide the roasted potatoes, green beans and sliced pork between plates. Spoon the fig balsamic sauce over the pork and serve.

Recipe Tips

FAQ

How do I know when the pork is done?

Roast the pork until it reaches your desired doneness. For best accuracy, use an instant-read thermometer.

Can I make the fig balsamic sauce thicker?

Yes. Let the sauce simmer for an extra minute or two, stirring often, until it looks glossy and spoonable.

Why should the pork rest before slicing?

Resting gives the pork a few minutes to settle after roasting, which helps the slices stay tender and juicy.