Pork loin filet is rubbed with salt, pepper, and thyme, then roasted and topped with a sublime fig sauce. Festive and simple, perfect for holiday entertaining!
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
What do you all make for Christmas dinner…turkey? Game hens? Lamb? Prime rib? Pork roast?
Thank goodness my sister hosts, so I don’t have to decide. I’m just in charge of dessert. I’ll take it!
She makes a prime rib every year for the immediate and extended family, which always turns out delish! But for Christmas Eve, it’s just the four of us, so I make a simpler meal. I don’t want a big fuss, but I also don’t want grilled cheese sandwiches, ya know?
Last year I made a Smithfield pork tenderloin and it was perfect, so I’m going with that again!
Smithfield Marinated Fresh Pork is available in a variety of fresh cuts, including loin filets, sirloins, and tenderloins, making it a perfect fit for all cooking styles and dishes – plus, it can also be sliced or cubed for even faster cooking.
This Roast Pork Tenderloin with Fig Sauce looks and feels festive, but it’s so easy, along side a quick sauce, making it perfect for holiday entertaining!
- 2 tablespoons extra-virgin olive oil
- 1 (27 ounce) Smithfield Original Recipe Marinated Fresh Pork Loin Filet, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 large shallots , minced
- 1 jar (10 ounces) fig preserves
- 1/3 cup Dijon mustard
- 2 tablespoons lemon juice
- pinch of cracked red pepper
Preheat oven to 425° F.
Heat a large ovenproof skillet over medium-high heat. Add the oil; swirl to coat. Season the pork with the salt, pepper, and thyme; add to pan and sauté 4 minutes. Turn pork over; place pan in oven for about 25-30 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board, tent with foil and let stand while you make the fig sauce.
Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium-high heat; stir in the shallots with the pork drippings; sauté for about 2-3 minutes. Season with a pinch of salt and pepper. Stir in the fig preserves, mustard, lemon juice, and cracked red pepper. Allow liquid to deglaze the pan, about 1 minute. Taste and adjust seasoning, if necessary.
Cut the pork into thin slices. Divide onto plates with some of the fig sauce. Serve immediately and enjoy!