Roasted Pork Tenderloin with Fig Reduction & Caramelized Vegetables

Ingredients 14 total

• 1 ½ lb pork tenderloin
• 1 tbsp olive oil
• salt
• black pepper
• ½ cup fig preserves
• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 2 cloves garlic
• 1 lb brussels sprouts
• 3 medium carrots
• 2 tbsp olive oil
• salt
• black pepper
• 1 tbsp fresh thyme

How to Make It

1. 1Preheat oven to 425°F (220°C).
2. 2Toss Brussels sprouts and carrots with olive oil, salt, and pepper.
3. 3Spread evenly on a baking sheet.
4. 4Roast vegetables for ⏱ 25–30 minutes, stirring halfway through, until tender and caramelized.
5. 5Season pork tenderloin with olive oil, salt, and pepper.
6. 6Heat a skillet over medium-high heat and sear pork on all sides until browned, about ⏱ 4–5 minutes total.
7. 7Transfer pork to the oven and roast for ⏱ 15–20 minutes until internal temperature reaches 145°F (63°C).
8. 8While pork cooks, combine fig preserves, balsamic vinegar, Dijon mustard, and garlic in a small saucepan over medium heat.
9. 9Simmer until slightly thickened.
10. 10Remove pork from oven and let rest for ⏱ 5 minutes before slicing.
11. 11Slice pork and drizzle with fig glaze.
12. 12Serve with roasted vegetables and garnish with fresh thyme if desired.