A gorgeous combination of sweet fig and tangy balsamic vinegar transforms the tender pork tenderloin. We serve it with roasted garlicky green beans & delicious roast potatoes – this restaurant worthy dish will be a hit in your home!

Fig Balsamic Roasted Pork Tenderloin with Garlicky Green Beans & Rosemary Potatoes


12 oz pork tenderloin

12 oz potatoes

2 oz shallot

1 oz dried rosemary & house blend

1 oz Zesty pork seasoning*

6 oz green beans

1 oz garlic/butter/lemon zest blend

4 oz fig jam and balsamic blend

4 oz beef stock/cornstarch blend

1 oz parsley


*Zesty pork seasoning: house blend, cumin, paprika



Salt Pepper

Olive Oil

1 tbsp Butter



2 x Baking Sheet

Large Pan

Paper Towel


Cutting Board & Knife

¼ cup of Water

Fig Balsamic Roasted Pork Tenderloin with Garlicky Green Beans & Rosemary Potatoes

Regular price
Sale price


Calories................... 840





*Approximate Values Based On My Fitness Pal


    Adjust racks to top and middle positions and preheat oven to 450 degrees

    Peel and finely chop shallot

    Cut potatoes into 1-inch cubes

    Trim the ends of the green beans

    Remove parsley leaves from stem and finely chop


      Step 1: Roast Potatoes

      Toss potatoes on a baking sheet with a drizzle of olive oil and rosemary & house blend. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.

      Step 2: Sear Pork

      Meanwhile, pat pork dry with paper towels; season all over with zesty pork seasoning. 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.

      Step 3: Roast Green Beans and Pork

      Toss green beans with garlic/butter/lemon zest blend 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.

      Step 4: Make Pan Sauce

      Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in beef stock/cornstarch blend and fig jam & balsamic blend. Simmer until thick and saucy, 2-3 minutes. Add splashes of water as needed to get sauce to desired consistency. Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

      Step 5: To Serve

      Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork, garnish with parsley and enjoy!