Quick Roasted Pork Tenderloin with Fig and Chili Sauce

By angelahon

Quick Roasted Pork Tenderloin with Fig and Chili Sauce

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 1-1/2 lb 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

Preparation

Step 1

1.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.
2.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.
3.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.
4.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.