Pork Tenderloin With Dijon Fig Sauce is an easy recipe that your entire family will love. The flavor combination of savory pork topped with a sweet sauce and a bit of tang from the mustard creates a burst of flavor that will make your mouth water. You can serve this recipe with rice or even mashed potatoes on the side for a hearty and comforting meal.
There’s something about pork tenderloin that just makes me feel all warm and fuzzy inside. Maybe it’s the memories of my mom cooking it for dinner when I was a kid. Or maybe it’s the delicious, savory flavor.
Regardless, I can’t resist ordering it whenever I see it on a restaurant menu. This recipe is extra special because it’s inspired by my air fryer pork tenderloin recipe and this fig chutney made into a dijon fig sauce that takes the dish to a whole new level. Trust me, you’ll love it!
WHY YOU’LL LOVE THIS RECIPE
In the mood for something fancy but not too fussy? This pork tenderloin with dijon fig sauce recipe is just the thing. The sauce is easy to make and features a delicious, sweet, and tangy flavor combo. Plus, this dish is perfect for a special occasion or romantic dinner at home.
- Pork Tenderloin With Dijon Fig Sauce tastes like it was from a fancy restaurant making it an perfect recipe to share with guests as well as an easy weeknight dinner that the whole family will love.
- This dish takes only 30 minutes to make when you are roasting a one pound tenderloin, so it’s perfect for busy weeknights.
- Pork tenderloin is a nutritious lean cut of meat full of nutrients.
- Heavy Roasting pan with a rack
- Mixing bowl
- Sharp knife and cutting board
- Small saucepan
- instant read meat thermometer
- Pork tenderloin – pork often comes with two 1-pound pork tenderloins. Cook one now and freeze the other for later or cook both tenderloins.
PORK SPICE RUB
- smoked paprika
- kosher salt
- black pepper
- garlic powder
- onion powder
- mustard powder
- ground cumin
- ground sage
Fig Sauce with Dijon Mustard
- fig chutney or store purchased fig preserves
- dijon mustard
- rosemary leaves
- sea salt
HOW TO MAKE THIS PORK TENDERLOIN WITH DIJON FIG SAUCE
STEP 1: MIX THE DRY RUB
In a large mixing bowl, combine all of the ingredients together until it’s well-mixed. Then remove 2 tablespoons worth for now and place in an airtight container so that you can reuse this spice rub later on!
STEP 2: REMOVE THE SILVER SKIN
Place your pork on a cutting board and grab a sharp knife. Then you’ll want to cut just below the silver skin and above where it meets with meat. Make sure your knife is sharp enough so that when cutting through this tough tissue, there won’t be any minced-up pieces left behind!
STEP 3: RUB THE TENDERLOIN
Pat the pork tenderloin with dry paper towels and remove as much moisture as possible. Place the pork in the mixing bowl with 2 tablespoons of pork rub. Pat the rub on all surfaces of the pork. Add reserved rub if needed. Gently shake excess rub off of the pork.
STEP 4: AIR FRY OR ROAST THE PORK TENDERLOIN
Follow the cooking instructions to air fry or to roast place the pork tenderloin in a shallow roasting pan. Roast at 375°F degrees for 20 minutes per pound. A two-pound tenderloin should roast for 40 minutes.
STEP 5: REST THE PORK TENDERLOIN
Whether you air fry or roast the pork, next remove pork when the internal temperature of the meat reaches 145°F degrees and let the pork tenderloin rest for 3 minutes before slicing. Note that the pork will continue to cook while resting, so to serve a perfectly cooked tenderloin you may consider removing the pork at 140°F degrees and let it reach 145°F degrees while resting. This temperature is recommended by the USDA, which may look a little pink. This is perfectly healthy to consume pork at this temperature.
STEP 6: MAKE THE FIG SAUCE FOR THE PORK
While the pork is resting make the fig sauce for the pork. In a small saucepan mix together the ingredients for the fig sauce for pork. Heat until bubbling, then remove from heat. Slice pork and serve warm over the roasted pork tenderloin. Place remaining fig sauce in a small bowl and offer on the side to allow topping the pork slices with additional sauce.
WHAT TO SERVE
- Corn on the Cob
- Roasted Brussels Sprouts
- Roasted Fingerling Potatoes
- Sweet Potatoes
- Cauliflower Potato Salad
- Mashed Potatoes
SUBSTITUTIONS AND ADDITIONS
Fruit Flavor – Replace fig chutney with any other fruit jam to make your own version of the fig sauce. Mango chutney would taste amazing.
Ginger – Add 1/2 teaspoon of ground ginger to the pork spice rub for a little kick!
Spice – Add some heat to the fig sauce by adding 1/4 teaspoon of crushed red pepper flakes.
Different cuts of meat – Use you can this same recipe for pork chops or your favorite cut of pork.
No roasting pan? No problem. Use an iron skillet or any ovenproof skillet. Another method is to place an ovenproof baking rack on a baking sheet to mimic a roasting pan.
HOW TO STORE
Leftover pork tenderloin can be stored in the fridge for up to three days.
Dijon Fig Sauce can be stored for up to one week in the fridge in an airtight container.
Pork tenderloin is a lean cut of meat from the back end of the pig. It’s soft and easy to cook. Pork loin is fattier than pork tenderloin but has less fat.
The minimum internal temperature for pork tenderloin is 145°F degrees.
Pork tenderloin can be reheated in the microwave or in an oven at 350°F degrees for 6-8 minutes.
OTHER DELICIOUS RECIPES YOU MAY ENJOY
If you love pork recipes like this one, you may also enjoy these pork recipes.
- Hawaiian Pulled Pork
- Pork Medallions with Peach Chutney
- Pork Tenderloin with Pineapple Salsa
- Baked Pork Tenderloin with Orange Marmalade
I think we can all agree that pork tenderloin is one of the most underrated meats out there. It’s lean, it’s delicious, and it’s so easy to cook. This recipe takes pork tenderloin to a whole new level by serving it with a dijon fig sauce.
The sweetness from the figs pairs perfectly with the tartness of the dijon mustard, and the sauce is downright addictive. Let me know if you try this recipe and be sure to leave a rating if you like what you taste. Trust me, you’ll want to make this dish again and again!
- 1 - 1 1/2 pound pork tenderloin
- 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
- 3/4 cup fig chutney or fig preserves
- 1 Tablespoon dijon mustard
- 1 rosemary sprig, leaves removed
- 1/8 teaspoon salt
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.
Consider removing pork tenderloin from the oven when the internal temperature reaches 140°F degrees to allow it to reach 145°F degrees while resting.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 124mgSodium: 916mgCarbohydrates: 16gFiber: 3gSugar: 10gProtein: 46g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first published May, 2014 and has since been updated with additional photos and step by step details, March 2022.
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