Sheet Pan Fig Glazed Pork Tenderloin with Roasted Vegetables: Simple one pan meal featuring tender pork tenderloin with roasted Brussel sprouts and asparagus with a Maple Fig glaze.
Is there ANYTHING better than meal that can be prepped in minutes and only dirties up one pan?
You are right, a million dollars and all you can eat chocolate IS better–but I can’t help you out on that one.
What I can help you with is getting a healthy, family-approved, delicious meal on the table with minimal effort.
In fact it is my PASSION! I have a post that is devoted to a month of 30 Minute Meals!!
You can finish the dish with a reduction of balsamic vinegar and fig preserves and it will take this dish OVER the top, but of course you can save yourself a pan and serve straight from the oven. This pork tenderloin has incredible flavor without the glaze as well.
- 2 pork tenderloins (1 pound each)
- 1 pound fresh brussel sprouts, cut in half
- 1 pound fresh asparagus, bottom edges trimmed off
- ½ tablespoon olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon pepper, divided
- ½ cup fig preserves
- 1 tablespoonwhole grain mustard
- 1 tablespoon minced garlic
- ½ cup quality balsamic vinegar--I love to use this Fig Balsamic Vinegar
- Preheat oven to 400 degrees.
- Toss brussels sprouts and asaparagus on sheet pan with olive oil, 1 teaspoon salt and ½ teaspoon pepper. Spread out evening, allowing room for pork tenderloin in middle of pan.
- Whisk together fig preserves, mustard, garlic and remaining salt and pepper.
- Place pork on sheet pan and rub with fig spread.
- Roast for 20-25 minutes, or until pork reaches 145 degrees.
- Allow pork to rest 10 minutes before slicing and serving.
- If making balsamic reduction, while pork is resting, bring balsamic vinegar to a boil over high heat, reduce to low heat, whisking every little bit until thick and syrupy--this only takes about 5-7 minutes total. Watch carefully so not to burn!
- Drizzle pork and vegetables with glaze and serve.