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.
I used to feel the same exact way about pork because of the super dry pork chops I was served as a child. But now I love a perfectly roasted tenderloin! Good call about the foil on the handle. I burned my hand after taking a pork loin out of the oven. I went to make a pan sauce and it completely slipped my mind that the pan had just been in an extremely hot oven. Needless to say, my boyfriend had to finish cooking the meal and I ate dinner with my hand in a bowl of ice water. Ha!
Ps: I was just reading your posts about your trip to Italy! They came up in a google search I did. My boyfriend and I are going on almost the exact same trip in September. A week in Rome and then a week in Praiano! It was great to read about a similar trip to ours. And your pictures are lovely!
Hey, this looks great! I have all the ingredients on hand except for the chili sauce. Do you suppose I could crush a couple cloves of garlic and add some red pepper flakes to approximate it? Or do you think a bit of Siracha would work?
I hope will be able to find pork tenderloin at local store… :/
The food looks delish. I love using the Lee Kum Kee chili garlic sauce. I use it very often. I stock up on those in my cabinets.
I hear ya on the dry pork chops! We had them almost EVERY Wednesday night growing up, and they were terrible. They required copious amounts of applesauce to get them down.
I enjoy pork chops now that I make them (and don’t overcook them) and will definitely need to try this recipe!
YUM! Will definitely give this recipe a try next time I have the family over for dinner. Serious wow factor right there!
I love this fig jam! Happy to find another use for it and this sounds so good. Perfect for a Sunday lunch!
What is the texture like? Is it really chewy and porky? :P
it to 140 degrees it’s super tender. :)
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!
Cannot wait to try this out!! I definitely think it’ll be a favorite :)
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!
It’s a Le Creuset pan – I LOVE it!!
That sauce sounds amazing. I love figs! We also had roasted asparagus on Friday, such a lovely meal addition!!
Yay! Glad you used the foil trick :)