- Prep: 20 min
- Cook Time: 1 hr
- Total: 1 hr 20 min
- Serving: Serves 6-8 people
Pork Tenderloin with Fig Sauce is easy to make and can be served for parties, holidays or weeknight dinner. The moist cut of pork pairs well with the sweet fig sauce.
- 1 center cut boneless pork loin roast (about 3 pounds)
- 1/4 cup dry red wine
- 1, 8-ounce jar of fig spread or jelly
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 2 teaspoons sea salt
- 2 teaspoons dried rosemary
- 1 teaspoon fresh ground black pepper
- Preheat your oven to 350 degrees F. In a small bowl, whisk together the olive oil, garlic, rosemary, salt & pepper. Brush this over the roast. Place the coated roast on a rack in a shallow roasting pan.
- Roast for about an hour or until the internal temperature of the pork reaches 155 degrees F. When ready, transfer to a surface for carving. Place foil loosely over the roast and allow to rest for about 10 minutes, then cut into slices.
- For the sauce, pour the wine into the roasting pan with the baked remains of the roast. Cook over medium-high heat and scrape up the cooked-on pieces from the bottom of the pan, stirring constantly. Add the fig jelly and cook, stirring, until the jelly is melted and warm. Drizzle over the pork roast.