Figgy Balsamic Pork
with Roasted Carrots & Thyme Brussels Sprouts
- 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 that’ll completely transform the juicy pork tenderloin it’s drizzled over.
Ingredients
¼ ounce
Thyme
1 unit
Onion
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
12 ounce
Pork Tenderloin
1 unit
Fig Jam
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop onion.
• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• While veggies roast, 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 (it’ll finish cooking in the next step). • Transfer to a second baking sheet.
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer to a cutting board and let rest a few minutes, then thinly slice crosswise.
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add onion and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The figgy balsamic pan sauce was a standout favorite — sweet, savory, and deeply satisfying with the pork. Some found the sauce too vinegary or too sweet; adjust the balsamic-to-jam ratio to taste 🍲.
- Ease of prep: The recipe is straightforward but consistently takes longer than the stated time; plan for 45–60 minutes, especially when cooking for four.
- Suggestions: Add garlic to the sauce for extra depth, and consider adding the Brussels sprouts to the roasting pan a few minutes after the carrots to prevent them from overcooking before the carrots are done.
- Leftovers: Leftovers reheated well the next day, with one reviewer noting the pork was even tastier after sitting; the sauce kept nicely alongside the vegetables.
- Portions: Several customers felt the pork portion was on the small side, particularly for larger appetites — pairing with mashed potatoes or a starch helps make it a more filling meal.
Reviews from our home cooks
The pork is fantastic. The brussels sprouts roast well. The carrots and the sauce having the fig jam and cooked onions in the same meal makes it a bit on the sweet side. Maybe potatoes or parsnips instead of carrots would be a bit balanced. I tossed the fresh thyme and replaced it with dried herbs de provence. In my opinion, it's not enough payoff for the hassle of stripping the leaves off with the tools I have in my kitchen.
The balsamic fig sauce is so good! Had it on a chicken recipe before and loved it. Pork was so tender. I really like the roasted carrots and finally have my husband eating them too! Can't go wrong with Brussels sprouts!
I love this pan sauce on pork, and I'm not even a fan of balsamic! The thyme was really good on the brussels sprouts, and I mixed some in with the carrots, too, since I knew thyme and carrots go well together.
Pork tenderloin and carrots were tasty. I'm not a fan of baked brussel sprouts. First time baking brussel sprouts though. I chopped half of the rest of them, and used the raw brussel sprouts in a salad. Overall it was good. Fig balsamic glaze was a pretty good added flavor to the pork. Easy to understand cooking directions.
The figgy balsamic recipes are some of the best. The thought off the smell and flavors makes my mouth water. Everything about this recipe is 5-stars. The baked brussel sprouts are so good too. It's hard to resist eating them all.
I'm not a fan of thyme but I used it as instructed and found that it really was a perfect seasoning for the carrots. The figgy balsamic sauce was different and yummy.
In this box I recieved 5 preselected meals (I signed up on a Thursday). I do not like brussel sprouts or carrots, so I can't rate them. The pork was very good, but the balsamic vinegar & fig jam glaze was, to me, virtually inedible. If you like balsamic vinegar & fig jam, I'm sure you would like it. Overall, the recipe was fun & easy to make. Just not my taste in ingredients!
Easy to do but timing was a bit off. Brussels and carrots got far more than roasted, almost burnt. Needs more oil or butter. Pork was a bit fatty but otherwise good.
Fantastic and super easy!! We normally don't like carrots and we both finished the plate. Recipe was perfect as is. The fig balsamic glaze was delicious but lots of shallots (you can lesson if preferred). Yum
My husband and I like to eat good healthy food and this was perfect portion size and delicious. The pork was tender, the carrots were sweet and the brussel sprouts with thyme were tasty. Definitely a winner.
