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!
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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!
For more meal inspiration and recipe ideas, visit Smithfield or their Facebook page.
Roast Pork Loin Filet with Fig Sauce
- 2 tablespoons extra-virgin olive oil
- 27 ounce Marinated Fresh Pork Loin Fillet , trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 large shallots , minced
- 10 ounce jar 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!
Reader Questions and Reviews
I made this recipe using a Pork Loin Filet (not a tenderloin) and have to say it was absolutely wonderful! The sauce is amazing and cooking the pork to 145 left it moist and delicious. Definitely a keeper recipe and special enough for company, thank you so much for sharing it.
I stumbled on this recipe and just happened to have a jar of fig preserves. It was scrumptious! I will be making it again. I did find that it made too much sauce so the next time I’ll make only half the sauce.
Looks so delicious, especially with the fig sauce.
I always think I’m going to try something new…and then I make turkey. This pork looks amazing though – totally dinner soon!
This simply looks like the perfect family dinner! The pork looks amazing, and that sauce sounds like the best accompaniment ever!
Thank you so much, Glory!
Ooooooh, I might make this for Christmas! Usually we travel back east, but not this year – just my husband and daughter this year. I see you served it with broccoli, but I might do asparagus. Seems fancier for some reason. Lol.
Ha! Yes, asparagus does sound fancier. Any roasted green vegetable would go nicely, though. Enjoy!
All of your Smithfield posts make me hungry! This one is no exception. Might take a stab at this over the weekend!
So happy to hear it, Lynn…thank you!
I’m definitely going to be giving this recipe a try! I love pork and the sauce sounds amazing!
Thank you, Holly!