Figgy Balsamic Pork
with Roasted Green Beans and Rosemary Potatoes
- Milk
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 everyone in the family"https://www.hellofresh.com/eat/kid-friendly-meal-delivery'family will love that’ll transform the tender pork tenderloin it’s drizzled on top of.
Ingredients
1 unit
Shallot
¼ ounce
Rosemary
12 ounce
Fingerling Potatoes
12 ounce
Pork Tenderloin
6 ounce
Green Beans
2 tablespoon
Fig Jam
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve potatoes.
Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Arrange cut sides down. 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 one side of a second baking sheet.
Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. Roast 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 cut crosswise into thin slices.
Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, about 1 minute. Stir in stock concentrate, vinegar, 1 TBSP jam (2 TBSP for 4 servings), and ¼ cup water (½ cup for 4). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The figgy balsamic sauce is a standout, complementing the pork beautifully and leaving customers craving more 🍲.
- Ease of prep: Super fast to prepare, yet tastes like a gourmet meal that took hours to cook.
- Suggestions: Consider pairing with a different side; some found the lemon greens clashed with the sweet pork.
- Portions: A few mentioned the pork tenderloin was on the small side; you may want to add extra protein.
- Family appeal: A true crowd-pleaser that's become a regular favorite for many families, with kids asking for seconds.
Reviews from our home cooks
Super fast meal that tastes like you've spent a long time cooking it. So good!
Tenderloin was a bit small, and the figgy glaze spread too thin. Great flavor though!
It was decadent. The balsamic complimented the spring salad very nicely
Delicious. Love the sauce over the pork and the freshness of the salad.
The kids were wanting more. This was a very good dish that was easy to fix!
Talk about tastes so good you guys have to try it the figs were so good
We love this recipe and have made it on our own a number of times. It's a family favorite!
One of the best recipes in the collection. I order this every chance I get
The lemony greens. Salad is fine, but the lemon part did not pair well with the sweet pork.
I'm a diabetic so I think this would be nice to have looks real rounded
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