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. The result? A sweet and savory sauce that’ll transform the tender pork it’s drizzled on top of.
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Chicken Stock Concentrate
Yukon Gold Potatoes
Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and finely chop the shallot. Strip the rosemary from the stems and finely chop the leaves. Cut the potatoes into ½-inch cubes.
Toss the potatoes on a baking sheet with a drizzle of oil, half the rosemary, and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through, until golden brown and tender.
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Season the pork on all sides with salt and pepper. Sear 2-3 minutes per side, until golden brown all around. Transfer to another baking sheet. Toss the green beans on the same baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven to finish cooking for about 10 minutes, until the pork is just barely pink in the center and the green beans are tender.
In the same pan you cooked the pork in, heat a drizzle of oil over medium heat. Add the shallot and remaining rosemary. Cook, tossing, for 2-3 minutes, until softened. Add the fig jam, stock concentrate, ¼ cup water, and 2 Tablespoons balsamic vinegar to the pan. Stir to combine. Simmer 2-3 minutes, until thickened. Remove pan from heat and stir in 1 Tablespoon butter. Season with salt and pepper.
Slice the pork: Remove the pork from the oven. Let rest a few minutes before thinly slicing.
Plate: Serve the rosemary potatoes and green beans alongside the roasted pork. Drizzle the balsamic fig sauce over the pork and enjoy!