Quick Roasted Pork Tenderloin with Fig and Chili Sauce is a delicious 30 minute meal with juicy, mouthwatering flavors.
I keep triple checking the recipe for Quick Roasted Pork Tenderloin with Fig and Chili Sauce because I can’t believe how quick, easy, and delicious it is.
30 minutes + 1 skillet + a luscious sweet and tangy pan sauce = an easy yet impressive dinner for tonight!
Do you know why the pork chops of our childhood were dryer than shoe leather? Because you had to cook them to the point of, well, shoe leather. 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 just 10 minutes in the oven, then a juicy fig jam and chili garlic pan sauce is made in the same skillet. This pork tenderloin is so delicious and tender you’ll swear you’re eating into a succulent piece of steak!
This dish makes for a fabulous, “fancy-feeling” Sunday dinner, but is so simple that it can be made between shuffling the kids here and there any night of the week.
Start with a pork tenderloin that’s been trimmed of any excess silver skin.
Pork tenderloin is the equivalent to beef filet in that it’s incredibly tender. It’s also important to note that the tenderloin is not the same as pork loin, so make sure you’re buying pork tenderloin at the store.
Season the tenderloin with a mix of 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.
- Tip: 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.
To make the fig jam and chili pan sauce, add fig jam, chili garlic sauce, rice vinegar, chicken broth, and gluten-free Tamari (or soy sauce if not GF) to the hot skillet then simmer for 4-5 minutes or until slightly reduced.
Stream in corn starch mixed with water then simmer until thickened and bubbly, 1-2 more minutes.
Once the pork has rested, slice then serve drizzled with that yummy fig and chili sauce, and enjoy!
Equipment
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 — 1-1/2 lb pork tenderloin, not pork loin
- 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 reduced-sodium Tamari, or soy sauce if not GF
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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.
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! :)
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! :)
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 :)
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?
Could you grill this on the BBQ first then put the sauce on?
Sure!
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!!
Amen
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).
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 ;)
You and me both sister. ;)
This looks crazy good! I’ll totally be trying this recipe out ASAP!
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!!!!
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
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!
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!
Oh my gosh, crazy!! She is…crazy!…on the show – I’m sure she’s lovely in real life. ;)