Pork Tenderloin with Port Wine & Fig Sauce
This Pork Tenderloin with Port Wine & Fig Sauce is an elegant yet easy dinner recipe packed with rich, savory flavor. Juicy pork tenderloin is perfectly cooked and topped with a bold sauce made with sweet figs and robust port wine for the perfect balance of sweetness and depth. Whether you’re planning a cozy date night, holiday meal, or elevated weeknight dinner, this impressive dish delivers restaurant-quality flavor right at home.
Ingredients
Method
Pork Tenderloin Instructions
- Preheat oven to 400 degrees.
- Season the tenderloins with salt and pepper.
- Heat the oil in a cast iron or oven safe skillet over medium high heat. Once hot, the oil will be shimmering and begin to smoke.
- Add both tenderloins to the pan and sear for 2-3 per side till browned. Place a temperature probe in the middle of one tenderloin.
- Remove from the burner and place in the oven. Cook till internal temperature reaches 145 degrees (I take mine out at 143 degrees). This will take approximately 15 -18 minutes (if you don’t have a temperature probe).
- Take out of the oven and place on a platter. Tent lightly with foil. While the pork is resting, make your sauce.
Port Wine and Fig Sauce Instructions
- Place all ingredients in a saucepan over medium heat. Bring sauce to a low boil and reduce by half. Use an immersion blender to blend smooth. You can also place this in a stand blender to process.
- Note: I made the sauce the day before I cooked the tenderloin. You can make this a few days ahead of time. You can also make and freeze for another use.
- I did add a splash of chicken stock to thin the sauce while reheating.