---
title: "Jammy Pork Tenderloin"
source: HelloFresh - https://www.hellofresh.com/recipes/jammy-pork-tenderloin-5e503d49d8e72b7a121d18e7
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Calorie Smart
  - Carb Smart
  - Pork
  - Quick
rating: 4.5
rating_count: 3000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The fig jam pan sauce was a standout hit
  - theme: Suggestions
    text: Works beautifully for special occasions like Easter dinner
image: "https://images.recipes.furrysalamander.com/jammy-pork-tenderloin.avif"
---

Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice @shallot{1%unit}. Thinly slice @celery{1%unit}. Strip @thyme{1%tsp} leaves from stems; mince leaves until you have 1 tsp. Dice @demi-baguette{1%unit} into ½-inch pieces. In a #small bowl{}, combine half the @chicken stock concentrate{1%unit} and ¼ cup @water{½%cup}.

Pat @pork tenderloin{1%unit} dry with paper towels and season all over with @salt{1%tsp} and @black pepper{1%tsp}. Heat a drizzle of @olive oil{2%tbsp} in a #medium pan{} over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides ~{6%minutes}. Remove pan from heat. Transfer pork to one side of a #baking sheet{}.

Toss @green beans{1%bunch} on opposite side of sheet from pork with a drizzle of olive oil, salt, and pepper. Roast on middle rack until pork is cooked through and green beans are browned and tender ~{12%minutes}. Remove from oven and let pork rest at least ~{5%minutes}.

Heat 2 tbsp butter and a drizzle of olive oil in a #large pan{} over medium-high heat. Add baguette; toast, stirring occasionally, until golden brown and crisp ~{6%minutes}. Turn off heat; transfer to a plate. Wipe out pan. Heat a drizzle of olive oil in same pan over medium-high heat. Add celery and shallot; cook until tender ~{4%minutes}. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed ~{1%minutes}. Turn off heat; cover to keep warm. -- TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.

While pork rests, heat pan used to sear pork over medium-high heat. Add @fig jam{1%unit}, ¼ cup water, and remaining chicken stock concentrate. Bring to a boil and cook, stirring occasionally, until reduced ~{2%minutes}. Remove from heat; stir in 1 tbsp butter until melted. Season with salt and pepper.

Thinly slice pork crosswise. Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.