Roasted Pork Tenderloin with Fig and Chili Sauce Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25-35 minutes + resting time


For the pork tenderloin

  • 2 pork tenderloins (around 1 to 1.5 pounds each)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme

For the fig and chili sauce

  • ½ cup fig preserves or jam
  • ¼ cup rice vinegar
  • 2-3 tablespoons chili garlic sauce (adjust depending on how spicy you like it)
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Equipment and Utensils

  • Oven-safe skillet
  • Small saucepan
  • Whisk


1. Preparing the pork

  • Preheat oven: Preheat your oven to 425 degrees F (220 degrees C).
  • Trim tenderloins: Trim any excess fat or silverskin from the pork tenderloins.
  • Season: In a small bowl, combine salt, pepper, garlic powder, and thyme. Rub the seasoning mixture all over the pork tenderloins.

2. Roasting the pork

  • Sear: Heat the olive oil in an oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2 minutes per side.
  • Roast: Transfer the skillet to the preheated oven. Roast for approximately 25-35 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 145 degrees F (63 degrees C).
  • Rest: Remove the pork from the oven and cover loosely with foil. Allow it to rest for 10 minutes before slicing. This lets the juices redistribute for tender meat.

3. Making the sauce

  • Combine: While the pork is resting, combine fig preserves, rice vinegar, chili garlic sauce, and soy sauce in a small saucepan.
  • Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  • Thicken: In a small bowl, whisk together cornstarch and water. Slowly add to the simmering sauce, whisking constantly, until thickened slightly.

4. Serving

  • Slice: Slice the pork tenderloin against the grain into thick slices.
  • Serve: Drizzle the warm fig and chili sauce over the pork. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.


Don’t overcook: Pork tenderloin dries out quickly, so be careful not to overcook it. Use a meat thermometer for accurate temperature readings.

Adjust spice level: The spiciness of this dish is highly customizable. Use less (or more) chili garlic sauce for your preference.

Substitute fig preserves: If you don’t have fig preserves, you can use another type of jam, like apricot or peach preserves.


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