You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.
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Yukon Gold Potatoes
Chicken Stock Concentrate
Adjust rack to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip and finely chop enough rosemary leaves from stems to give you 2 tsp (4 tsp for 4 servings). Dice potatoes into ½-inch pieces.
Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to a second baking sheet.
Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on same sheet with pork. Roast both on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.
Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until shallot is softened. Add stock concentrate, vinegar, 1 TBSP fig jam (2 TBSP for 4 servings), and ¼ cup water (½ cup for 4 servings). Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Turn off heat and stir in 1 TBSP butter. Season with salt and pepper.
Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.