This is not only a great recipe for an easy weeknight dinner, it is great for company! This pork tenderloin with rich fig sauce only takes about 20 minutes to make and it’s a recipe you can change up so easily.
Pork Tenderloin:
Pork Tenderloin With With Sauce Recipe:
Roasted Pork Tenderloin with Fig Sauce
Roasted Pork Tenderloin made quickly and easily, topped with a fig sauce.
Ingredients
- 1 Pound Pork Tenderloin Medallions (1 inch thick)
- 1 Teaspoon Fresh Rosemary, removed from stem and finely chopped
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Avocado Oil or Vegetable Oil
- 2 Tablespoons Butter
Instructions
1. Preheat a cast iron skillet on medium-high heat until hot.
2. Season pork with rosemary, salt, and pepper on both sides.
3. Place the oil in the pan and quickly add pork to prevent oil from smoking.
4. Sear the pork for 6 minutes (DO NOT MOVE THE PORK AROUND).
5. Flip the pork over and sear for another 6 minutes.
6. Remove from heat and add 2 tablespoons butter over the pork medallions.
7. Cover the pan with foil and let sit for 7 minutes in the hot pan. The pork will finish cooking.
8. Drizzle with sauce (recipe below)
Notes
Pair fig sauce with roast chicken or duck for a unique twist!
Fig Sauce
This sauce is the perfect accompaniment to Roasted Pork Tenderloin. It also marries well with Roasted Chicken or Roasted Duck.
Ingredients
- ½ Cup Fig Jam
- ½ Cup Orange Juice
- 1 Cup Chicken Stock
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Whole Grain Mustard
- ¼ Teaspoon Salt
- 1 Teaspoon Cornstarch Mixed with 2 Tablespoons Cold Water
Instructions
- In a medium saucepan over medium heat, mix the fig jam with orange juice and chicken stock.
- Add the Dijon mustard, whole grain mustard, and salt. Cook for 15-20 minutes to reduce slightly.
- Add the cornstarch slurry and whisk until thickened, about 2 minutes.
- Remove from heat and serve over pork.
Notes
The fig sauce can be refrigerated overnight. Reheat the sauce gently before serving. The sauce can also be frozen in freezer-safe containers.
