Hi everyone, welcome to a new week! How was your weekend? Did you do anything fun?
We didn’t have too much going on, and while those weekends are usually welcomed, I’m ready to stir things up a bit! The warmer weather on the way this week will help us to get out and going, and a few fun trips on the horizon are getting me excited for this spring and summer (are we there yet?!) That said, highlights from the weekend included attending my nieces 3rd birthday party (ALL THE PINK AND SPARKLY THINGS!) trying the Pupusa’s at Malo (marvelous,) drinking wine from a can (really!) binge watching Orange is the New Black (why oh why did I wait so long?) visiting with old friends (I guess this weekend wasn’t as low key as I thought…) and perfecting my Quick Roasted Pork Tenderloin with Fig and Chili Sauce!
You guys, I just keep triple checking this recipe because I still can’t believe how quick, easy, and delicious it is. 30 minutes, one skillet, luuuuuscious sweet and tangy pan sauce. Luscious, I say!
When I was growing up we had to clean our plates before being excused from the table, which normally wasn’t a problem for this bottomless pit except when two of my arch nemesis were involved – milk and pork chops. I remember many nights being the last person sitting at the table, staring at a warm glass of milk just willing it to drain itself. News flash: it never happened! A plugged nose, some courage, and a couple tortured chugs usually got me out of my seat, but pork chops, man. PORK CHOPS. I’d sit there for hours (or what felt like it, anyway,) before finally getting the green light to get up and scram. I just couldn’t do it!
Do you know why the pork chops of our childhood where dryer than shoe leather? Because you had to cook the bejeezus out of them! These days pork is safe to eat at 140 degrees, read: still juicy and tender. I’m showing you exactly what I mean with this quick roasted pork tenderloin with fig and chili sauce.
Seasoned pork tenderloin is seared then roasted for 10 minutes in the oven, then a juicy fig jam and chili garlic pan sauce is made in the same skillet the pork was roasted in. It’s so delicious and I promise you’ll swear you’re eating a succulent piece of steak when cutting into the tenderloin.
This dish would make a fabulous Sunday dinner but can be made between shuffling the kids here and there as a quick and easy weeknight dinner. I’ll even show you how to make a roasted asparagus side dish that’ll cost you no extra time. Plus leftovers are just as good. Ben thinly sliced the pork then layered it between a bun with extra fig and chili sauce for a quick lunchtime sandwich. You’re going to love this easy, flavor-packed recipe!
Start with a 1-1/4 – 1-1/2lb pork tenderloin that’s been trimmed of any excess silver skin or tissue (if you can only find one that’s a bit under, like the one pictured below, that’s fine too.) Pork tenderloin is the equivalent to beef filet and is incredibly tender. It’s also important to note that the tenderloin is not the same as pork loin, so make sure you’re buying the tenderloin at the store.
Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1-2 minutes in a large, oven-proof skillet over medium-high heat that has a thin-layer of vegetable oil in the bottom.
Pop the entire skillet into a 450 degree oven then roast anywhere from 8-15 minutes, depending on the size of the tenderloin, or until an instant read thermometer inserted into the thickest part of the tenderloin reaches 140 degrees.
FYI: the skillet will be super hot coming out of the oven. A reader suggested in a another skillet recipe of mine to wrap foil around the handle as a visual reminder to not mindlessly grab it. Great tip!
Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce. Cutting into the roast before it has a chance to rest will result in all the juices running out. As they say – just say no!
Meanwhile, if you want to make that roasted asparagus side dish I was talking about, reduce the temperature of the oven to 425 degrees then toss trimmed asparagus with extra virgin olive oil, salt, and pepper and roast for 10 minutes, or until the asparagus are tender.
While the asparagus are doing their thing, make that fig jam and chili pan sauce. This sauce is wonderful. A little sweet from the 1/4 cup + 2 Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce.) Simmer the sauce for 4-5 minutes then stream in 2 teaspoons corn starch mixed with 2 Tablespoons water then simmer until thickened and bubbly, 1-2 more minutes.
This is the fig jam I used, by the way. I usually find it by the gourmet cheeses at my grocery store. It’s divine in this dish and in my Fig and Prosciutto Rollup appetizers!
Once the pork has rested, slice then serve drizzled with that yummy fig and chili sauce. Serve with the asparagus and a side salad, and enjoy!
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Quick Roasted Pork Tenderloin with Fig and Chili Sauce
Description
Quick Roasted Pork Tenderloin with Fig and Chili Sauce is a delicious 30 minute meal with bold, mouthwatering flavors.
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1-1/4 to 1-1/2lb pork tenderloin (not pork loin,) trimmed of any silver skin
- grapeseed or vegetable oil
- 1 cup chicken broth
- 1/4 cup + 2 Tablespoons fig jam
- 3-1/2 Tablespoons unseasoned rice vinegar
- 1 Tablespoon chili garlic sauce
- 1 Tablespoon gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 Tablespoons water
- 2 teaspoons cornstarch
Directions
- Preheat oven to 450 degrees. Mix salt, pepper, garlic powder, dried thyme, and dried rosemary in a small dish then sprinkle all over pork tenderloin and rub to ensure seasonings stick.
- Add enough oil to a large, oven-proof skillet over medium-high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1-2 minutes per side. Place skillet into oven then roast for 8-15 minutes (I needed 10 minutes for a 1.3lb pork tenderloin,) or until a meat thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Transfer tenderloin to a cutting board and let rest for a minimum of 10 minutes before slicing.
- While the pork is resting, return skillet over medium-high heat (be careful - the handle will be HOT!) then add the chicken broth, fig jam, rice vinegar, chili garlic sauce, and Tamari. Use a wooden spoon to scrape up the brown bits off the bottom of the skillet then boil until sauce is slightly reduced and thickened, 3-4 minutes. Stir together water and cornstarch in a small bowl then stream into skillet while stirring. Turn heat down to medium then continue to simmer until sauce is thickened and glossy.
- Slice and serve pork tenderloin then drizzle with fig and chili sauce.
Notes
- Wrap foil around the skillet's handle as a visual reminder that it will be HOT when it comes out of the oven and to not touch it while making the pan sauce.
- Look for fig jam by the gourmet cheeses and meats at the grocery store.
- Thinly slice leftover pork then layer on buns with fig and chili sauce for an easy pork sandwich.
- For an easy side dish: turn oven down to 425 degrees after the pork comes then pop in a pan of trimmed asparagus that have been tossed with extra virgin olive oil, salt, and pepper. Roast for 10 minutes or until tender while pork is resting and pan sauce is simmering.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Barbara 03.30.2015
I love this fig jam! Happy to find another use for it and this sounds so good. Perfect for a Sunday lunch!
Cindy 03.30.2015
What is the texture like? Is it really chewy and porky? :P
Kristin 03.31.2015
it to 140 degrees it’s super tender. :)
Bri | Bites of Bri 03.30.2015
I hated pork as a kid too! I think mainly because my mom always got the pre-marinaded ones. This is a recipe I can get behind both for awesome flavors (love that particular fig jam!) and ease of prep!
Sabrina - Kiss & Ride 03.30.2015
Cannot wait to try this out!! I definitely think it’ll be a favorite :)
Lisa 03.30.2015
What brand of skillet do you use? I’ve been wanting one for ages and this particular recipe has inspired me to just go ahead and get one!
Kristin 03.30.2015
It’s a Le Creuset pan – I LOVE it!!
Rachel @ My Urban Oven 03.30.2015
That sauce sounds amazing. I love figs! We also had roasted asparagus on Friday, such a lovely meal addition!!
Kathleen 03.30.2015
Yay! Glad you used the foil trick :)
Katherine 03.30.2015
This looks great. Thanks for sharing! And that foil tip! I will definitely try the foil next time :) I burned my hand making the breakfast pizza receipe once..oops.
Hannah @ CleanEatingVeggieGirl 03.30.2015
This has nothing to do with the topic of this post, but I am looking for some help! I recently started a gluten-free diet and am SO sad about having to give up beer. I know you used to be a beer girl, too. Have you found any GF beers that you like? Also, what is your personal stance on the “gluten-reduced” beers? Thanks Kristin! :)
Kristin 03.30.2015
I know it’s so sad! I LOVED Omission and Daura brands for awhile but since they’re regularly brewed beer with the gluten removed via an enzyme to 20ppm or less, it’s not 100% gluten free and was making me feel horrible (I am extremely sensitive as a Celiac though, so it may be fine for you!) I have tried a ton of true GF brands but many are brewed with sorghum which I thinks tastes sour and awful (that said many people do like it.) The one I really like is Burning Brothers – a GF beer made out of Minneapolis. Otherwise I just stick to my wine! :)
Hannah @ CleanEatingVeggieGirl 03.30.2015
Thanks so much! I’ll have to try out the Burning Brothers one! I actually LOVE sour beers, so maybe I would enjoy the sorghum brewed beers :)
Kari 03.30.2015
Dried out pork chops(we dipped them in applesauce – yum!) and overcooked vegetables were the bane of 70s and 80s kids. Who knew brussel sprouts could be delicious?
Nanci 03.30.2015
Could you grill this on the BBQ first then put the sauce on?
Kristin 03.30.2015
Sure!
Sara 03.30.2015
I am totally feelin ya on the OITNB binge watching! I did the same thing last month as was also wondering why I waited so long :)
Can’t wait for the next season!!
Brooke coady 03.30.2015
Amen
Ellen @ My Uncommon Everyday 03.30.2015
This looks amazing! I’ve never thought of putting fig and chili together, but the sweet-and-spicy combo sounds fabulous! I love working with pork tenderloin (though I’m not a fan of the job of slicing off the silverskin – always afraid I’ll cut myself).
Nina @ Too Hottie For That Body 03.30.2015
Yes! I have the fig jam sitting in my fridge as we speak. Now I know what’s for dinner tomorrow night. I’m already squared away with your fajita tostada bowls for tonight. This is awesome. I can just pretend like I have a personal assistant who does all of my meal planning for me. Now I just have to find someone to do the shopping ;)
Kristin 03.30.2015
You and me both sister. ;)
Lindsay@BluegrassBites 03.30.2015
This looks crazy good! I’ll totally be trying this recipe out ASAP!
Debtgirl 03.30.2015
This looks so juicy!!!! I love the sauce! I threw together a sauce today just to pour over some sad left over chicken, but it was nothing like your yummy sauce!!!!
Brittany 03.30.2015
Okay, I was totally laughing when I was reading about your childhood pork chop experience, because I think every kid in our generation could second our feelings! Our poor moms and their rubber pork chops!
So excited to try this out though :D
Taylor @ Food Faith Fitness 03.30.2015
Meals like this are my FAV because they feel SO fancy, but they are so easy to prepare! I don’t use figs NEARLY enough in m y cooking, but I LOVE that spicy sweet sauce! Pinned!
Britt@MyOwnBalance 03.30.2015
I actually went to high school with Uzo who plays Crazy Eyes on OITNB! I sat next to her in music class and did ballet with her little sister! It’s so weird to see her on TV!
I was the exact same way with pork chops when I was little. I HATED them! This looks amazing though! I think I will make it on Wednesday!
Kristin 03.30.2015
Oh my gosh, crazy!! She is…crazy!…on the show – I’m sure she’s lovely in real life. ;)