Roast Pork Tenderloin w/Fig Sauce

I remember while growing up my Mom made for special Sunday afternoon dinners

a bone-in Roast Pork. She always roasted potatoes along side the pork and she served it with apple sauce and green beans. It was so incredible - I can still remember the taste of it as if we sat down to dinner last weekend. It was just soooo good.

Today, Tom and I love to have Pork Tenderloin with either a fig or pan sauce, especially when the kids come for dinner.

I used to make fig sauce from scratch, but it takes a bit of patience so I came up with an easy hack method that is just as delicious.

I will post today two different ways to serve roast pork tenderloin.

The first method will be an easy fig sauce.

The second will be an equally easy delicious pan sauce.

Ingredients:

2 - pork tenderloins (plain - not the pre-marinade seasoned). I find these to be too high in sodium.

Herb spice mix for pork - Emerill's, garlic powder, dry Italian seasonings.

2-3 Tbsp Butter - depending on the size of the pork tenderloins

1/2 - 3/4 jar Fig Jam - (Bonne Maman makes a great one)

1 Tbsp Olive Oil

Salt & cracked Black Pepper

Preheat oven to 425 degrees

Directions:

Trim your pork of any excess fat lining. This part will become tough while cooking.

Pat dry your Pork Tenderloins and lightly salt and pepper all sides. Allow the pork to

come up to room temperature.

In a cast iron skillet or a heavy oven proof skillet add Olive Oil and place your heat on medium high. Once the oil is hot - sear ALL sides of the pork tenderloins. You can sear both pork tenderloins at the same time that may have come in the spackage.

Each side of the tenderloins will need 2 minutes to sear properly. Using tongs hold the center side if the pork is unsteady.

When properly seared - sprinkle lightly your herb & spice mix over the top of tenderloins and immediately place skillet into the oven.

Roast the pork until the internal temp reaches between 142-145 degrees. This will allow a nice medium rare to medium center depending on how even the pork density is.

The total roast time will be flexible, but check the pork after 15 minutes.

I rarely need to roast longer than 20 minutes.

While the pork is roasting - prepare your fig sauce.

First Method - Easy Fig Sauce

In a small microwave safe bowl add your butter and the fig jam. At 50% temp heat the mixture for approx 1 minute. If the butter is not completely melted remove from the microwave and stir until it is incorporated. Do not keep heating in the microwave.

You can also heat the two ingredients together in a saucepan. Be careful though not to burn.

When the pork is done pour the fig butter sauce over the top of the pork and place skillet back into the oven for 2-3 minutes - with the oven turned off.

The residual heat will allow the fig sauce to set. Do not worry if the fig sauce drips along side the pork.

After a few minutes place the tenderloins onto a serving platter- allowing 5-7 minutes more rest time before your slice and serve. Spoon all of the residual fig sauce from the pan onto the pork, holding in reserve a bit for each plate.

Second Method: Pan Sauce

When the pork reaches 145 degrees remove from the oven and plate.

Place the skillet back on the stove and on medium heat - add approx 1/2 cup of white wine, white vermouth or chicken broth and simmer for approx 3 minutes. Once the liquid begins to reduce add 1-2 Tbsp of butter and simmer for one minute - whisking sauce gently.

Plate the tenderloins and you pour pan sauce all over each serving.

Enjoy!