Pork Tenderloin With Dijon Fig Sauce
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin With Dijon Fig Sauce
Description
The recipe for Pork Tenderloin with Dijon Fig Sauce starts with preparing a spice rub containing smoked paprika, garlic powder, onion powder, oregano, mustard powder, cumin, sage, salt, and pepper, which adds a layered smoky, savory, and herbaceous flavor to the meat. The pork tenderloin is trimmed of silverskin to ensure tenderness and rubbed thoroughly with this mixture. It is then roasted or air fried, roasting recommended at 375°F for about 20 minutes per pound, until a thermometer reads 145°F for safe, juicy doneness. Resting the pork before slicing allows the juices to redistribute.
The sauce combines fig chutney or preserves with Dijon mustard and rosemary sprigs, gently heated and diluted with water to achieve a smooth and spreadable texture. The sauce offers sweet, tangy, and herbal notes that complement the smoky pork.
Serving the pork with this sauce adds a contrast of sweet and savory, making it suitable as a main dish accompanied by sides like roasted vegetables or grains.
To optimize juiciness, removing pork from heat at 140°F and allowing carryover cooking during resting can prevent overcooking. Keep sauce warm but do not boil to preserve flavor.
Ingredients
- 1 - 1 1/2 pound pork tenderloin
PORK RUB
- 1 Tablespoon smoked paprika
- 2 teaspoons kosher salt
- 3/4 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon oregano
- 3/4 teaspoons mustard powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sage
FIG SAUCE
- 3/4 cup fig chutney or fig preserves
- 1 Tablespoon Dijon mustard
- 1 rosemary leaves removed, sprig
- 1/8 teaspoon salt
- water
Instructions
- For the Pork
- With a sharp knife remove silverskin from the pork. Pat dry the pork with paper towels and set aside.
- Whisk together pork rub spices in a large mixing bowl. Remove two tablespoons of the rub for another time.
- Place pork in the mixing bowl and gently pat the spice mix on all sides of the pork tenderloin.
- Air fry or roast in the oven. To roast, place seasoned pork on a roasting pan with a rack lightly sprayed with non-stick cooking spray.
- Roast at 375°F degrees for 20 minutes per pound or until a meat thermometer inserted in the center of the pork reads 145°F degrees.
- Remove pork from pan and place on a cutting board lightly tented with aluminum foil. Rest for 3 minutes before slicing.
- Dijon Fig Sauce
- In a small saucepan add the fig chutney, dijon mustard and rosemary leaves (minced if preferred), sea salt, and one tablespoon of water. Heat over medium heat until all the ingredients are incorporated. Add additional water one tablespoon at a time to reach your desired consistency.
- Remove from heat once the sauce begins to bubble.
- Serve warm over sliced pork tenderloin.
Notes
- Remove silverskin from pork tenderloin to ensure even cooking and tenderness.
- Rest cooked pork for 3 minutes tented with foil to retain juices before slicing.
- Consider pulling pork from oven at 140°F to allow carryover heat to finish cooking to 145°F for optimal juiciness.
- Adjust fig sauce consistency by adding water gradually and heat gently without boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 321kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 46g | 92% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 124mg | 41% |
| Sodium | 916mg | 38% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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