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Dish with Pork Tenderloin with a Port Wine and Fig Sauce Image

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.
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

Pork Tenderloin Ingredients
  • 2, Pork tenderloins trimmed of excess fat
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 3 T avocado oil
Port Wine and Fig Sauce Ingredients
  • 1 C port wine
  • ½ C orange juice
  • ½ C low sodium chicken stock/broth
  • 1 C dried Turkish Figs approximately 8 figs, chopped
  • 1 T balsamic vinegar
  • ¾ tsp. ancho chili powder

Method
 

Pork Tenderloin Instructions
  1. Preheat oven to 400 degrees.
  2. Season the tenderloins with salt and pepper.
  3. 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.
  4. 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.
  5. 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).
  6. 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
  1. 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.
  2. 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.
  3. I did add a splash of chicken stock to thin the sauce while reheating.

Video