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Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes

Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes

Listen, I love a slow-braised Sunday roast as much as the next chef, but on a Tuesday? We need a cheat code. Store-bought fig jam mixed with whole grain mustard creates an absurdly good, sticky glaze that looks like it took an hour to reduce, while baby potatoes roast on the exact same pan to soak up all those incredible pan drippings.

Elena Reyes
Elena Reyes
Prep: 12 minutes
Cook: 25 minutes
4
easy
dinner
sheet-pandump-and-bakecomfort-food30-minute-meal+1

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Timeline

41 minutes
0m10m20m30m40m
Mix Glaze & Preheat
5m
Season Potatoes
Glaze Pork Tenderloin
4m
Bake Sheet Pan
25m
Rest Pork & Toss Potatoes
5m
Slice and Serve

Ingredients

  • 1.5 lbs baby yellow potatoes(halved (or quartered if large so they cook fast))
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary(crushed slightly between your fingers to release oils)
  • 1 tsp kosher salt(divided use)
  • 0.5 tsp black pepper
  • 1/3 cup fig jam(store-bought (apricot or onion jam works in a pinch!))
  • 2 tbsp whole grain mustard(the kind with the actual seeds in it)
  • 1 tbsp soy sauce(low sodium preferred)
  • 1.25 lbs pork tenderloin(patted dry (ensure it's tenderloin, not a pork loin roast))

Instructions

  1. 1

    Preheat your oven to 425°F. While the oven heats up, grab a small bowl and whisk together 1/3 cup fig jam, 2 tbsp whole grain mustard, 1 tbsp soy sauce, and a pinch of your 1 tsp kosher salt.

    5 min

    Tip: 425°F is the magic number here. It's hot enough to caramelize the jam and crisp the potato edges without drying out the pork.

  2. 2

    Right on a large rimmed sheet pan (no need to dirty a bowl!), toss your 1.5 lbs baby yellow potatoes with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried rosemary, the remaining 1 tsp kosher salt, and 0.5 tsp black pepper. Push the potatoes to the edges of the pan to create a clearing in the middle.

    3 min

    Tip: Make sure your potatoes are cut to roughly the same size so they cook evenly. If some are huge, quarter them.

  3. 3

    Place the patted-dry 1.25 lbs pork tenderloin directly in the center clearing of the sheet pan. Pour your fig-mustard glaze over the pork, using a brush or spoon to coat the top and sides generously.

    4 min

    Tip: Drying the pork with a paper towel first is non-negotiable—it helps the sticky glaze actually cling to the meat instead of sliding off into the pan.

  4. 4

    Bake on the middle rack for 22-25 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are tender when pierced with a fork.

    25 min

    Tip: Do not overcook the pork! 145°F means it will still be slightly pink in the center, which is completely safe and guarantees it will be incredibly juicy.

  5. 5

    Remove the pan from the oven. Immediately transfer the pork to a cutting board to rest. While it rests, use a spatula to toss the potatoes directly in the pan juices and sticky glaze run-off.

    5 min

    Tip: Resting the meat is mandatory. If you slice it right away, all the juices will run out onto your board instead of staying in your dinner.

  6. 6

    Slice the rested pork into 1-inch medallions and serve immediately with the pan-juice coated potatoes on the side.

    2 min

    Tip: Pour any juices from the cutting board right back over the sliced pork medallions.

Chef's Notes

The secret to this recipe is the potatoes soaking up the pork juices and the caramelized fig glaze that drips down during the roast. Do not line your pan with foil unless you strictly have to—roasting directly on the metal gives you much better browning on the potatoes. If your pan is hard to clean later, just soak it in hot soapy water for 10 minutes!

Frequently Asked Questions

How long does Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes take to make?

Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes takes about 37 minutes total. That includes 12 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes?

The main ingredients are: baby yellow potatoes, olive oil, garlic powder, dried rosemary, kosher salt, black pepper, fig jam, whole grain mustard, soy sauce, pork tenderloin.

What type of meal is Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes?

Sheet-Pan "Cheat Code" Fig & Mustard Pork Tenderloin with Melting Potatoes is categorized as: dinner.