Pork Tenderloin with Figgy Balsamic Glaze and Roasted Green Beans

Tell someone you’re having pork tenderloin with a figgy balsamic-rosemary glaze for dinner and I can guarantee you’re going to see some impressed faces. This is one of those dishes that sounds — and tastes — far more complicated than it really is. This is one of my absolute favorite fall-y, wintery dishes and is perfect for a cold night when you’re craving some rich, amazing comfort food. It’s super simple and great when paired with a side of garlicky, rich roasted potatoes and a tall glass of wine.

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So what do you need to have on-hand to put this on your table tonight (or when you’re really looking to impress your mother-in-law)? Not a lot, thankfully! Balsamic vinegar, olive oil, fresh rosemary, butter and fig jam are all you need to create a bold, flavorful sauce. If you have any on-hand, a small dollop of chicken stock concentrate (I personally love Better Than Bouillon) adds a rich, salty complexity to an already flavorful sauce. Unfortunately, all of the photos I took while cooking the pan sauce made it look not super appetizing, but I will try and upload some better photos when I inevitably make this dish again in a week or two!

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Cooking methods for this dish are super simple; all you need to do is pan-sear your meat, then bake it in the oven for an additional 10-12 minutes. At most this is a two-pan dish; one to sear the meat and create the balsamic glaze, and one baking sheet to finish cooking the meat and to roast the green beans. For easy clean up, add foil to the baking sheet (like I did below)! This meal is perfect if you’re looking for something satisfying but easy (and fast) to whip up after a long day of work.

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Ingredients: (serves 3-4)
Time Required: Approx 45 minutes (10 minutes prep, 20-30 minutes cook time)
Skill Level: 🔪 (Easy)

1-2 pork tenderloin (approx 1.5 – 2 lbs of meat)
1 shallot, smallish
2 tbsp butter
6 tbsp balsamic vinegar
1 tbsp fig preserve
1-2 tsp chicken stock concentrate (optional; I use Better Than Bouillon)
1/2 cup water
A few sprigs rosemary
4-5 handfuls of green beans
1-2 tbsp of olive oil

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Prepare your veggies!! Wash and dry all green beans, then cut off the tips. Peel and finely chop the shallot. Chop the rosemary, then set aside.
  3. Salt and pepper both sides of your pork tenderloin, then set aside.
  4. Heat a saucepan on medium heat, then add olive oil. Once oil is heated, add pork tenderloin to the pan and sear until all sides are browned, about 6 minutes. Remove from heat, but do not discard drippings in the pan! You will need these to make your balsamic sauce.
  5. Once meat has browned, remove from pan and place on a baking tray. Add green beans to the same tray and drizzle with olive oil, salt and pepper, then place in the oven. Roast both green beans and pork for another 10 minutes, testing pork to ensure doneness once removed from the oven. Tip: flip the green beans halfway through cooking to ensure they do not get overdone on one side.
  6. If the pork is still pink after ten minutes, cook a few minutes longer. Remove pork from oven and allow to rest for several minutes before cutting.
  7. In the meantime, prepare your balsamic glaze. Reheat the pork pan over medium heat, adding a dash more olive oil if necessary. Saute shallot until it begins to soften, about two minutes.
  8. Once shallot is soft, add balsamic vinegar, fig preserves, rosemary, chicken bouillon and water. Cook on medium heat until it begins to bubble, then reduce heat to low. Allow to simmer until the sauce thickens, and liquid becomes less viscous.
  9. Once sauce is at desired thickness, remove from heat. Add 2 tbsp of butter, and stir to assimilate into sauce. Add salt and pepper to taste.
  10. Slice pork into thin slices, then drizzle with sauce. Add green beans and pair with a starch — I personally love garlic roasted potatoes, but a simple baked potato is a great addition, too!

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Have any questions or suggestions? Feel free to throw them in the comments below! Otherwise, bon appetit!

2 thoughts on “Pork Tenderloin with Figgy Balsamic Glaze and Roasted Green Beans

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