You may know figs from such cookies as “Fig Newtons,” or references to figgy pudding in Christmas carols, but it's time you had a real introduction to their flavor. Indeed, this sweet fig preserves and red wine glaze is a perfect match to a succulent pork tenderloin. With goat cheese-topped Brussels and carrots on the side, you'll be grateful for expanding your fruit horizons beyond cookies.
Peel, trim, and cut carrot into ¼" pieces on an angle.
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls).
Pat pork tenderloin dry, and season all sides with a pinch of salt and pepper.
Roast the Vegetables
Toss carrot pieces and Brussels sprouts with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer, leaving room to add pork tenderloin later. Roast 7 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
While vegetables roast, sear pork tenderloin.
Sear the Pork Tenderloin
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear until lightly browned on three sides, 2-3 minutes per side.
Remove pan from burner and transfer pork to baking sheet with vegetables.
Reserve pan; no need to wipe clean.
Finish the Vegetables and Pork Tenderloin
Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 8-12 minutes.
Rest pork tenderloin at least 5 minutes before slicing.
While vegetables and pork roast, make glaze.
Make the Glaze
Return pan used to sear pork tenderloin to medium-high heat. Add red cooking wine and fig preserves and stir occasionally until it thickens into a thin syrup, 1-2 minutes.
If glaze reduces too much or thickens too much as it cools, stir in water 1 Tbsp. at a time until desired thickness is reached.
Plate dish as pictured on front of card, garnishing vegetables with goat cheese (crumbling with your hands if needed). Bon appétit!