Fig-glazed Pork Loin with Roasted Potatoes and Brussels Sprouts

Instructions:

1. Step 1:

   Preheat oven to 375°F (190°C). Dice bacon and place it in a microwave-safe bowl. Microwave 1 to 2 minutes, until the fat has rendered. Transfer bacon pieces to a towel-lined plate, leaving the fat behind.

2. Step 2:

   Pat the pork tenderloin dry with paper towels and brush with 2 teaspoons of bacon fat. In a small bowl, combine fennel seeds with a generous pinch of salt and pepper. Pat mixture over the pork. Place on a baking sheet or roasting pan.

3. Step 3:

   Cut baby red potatoes and Brussels sprouts in half. Toss in a bowl with the remaining bacon fat and season with salt and pepper. Scatter around the pork. Scatter reserved bacon over the vegetables.

4. Step 4:

   Roast 30 minutes, rotating the baking sheet halfway through, until pork registers 140°F (60°C) in the center. Remove the pork from the oven and transfer it to a cutting board. Return the vegetables to the oven and roast for an additional 10 minutes, or until tender.

5. Step 5:

   Brush pork with fig preserves and let rest. When vegetables are done, thinly slice chives and sprinkle over the top. Slice pork thinly and enjoy together.