• Katherine Arthurs

Fig + Port Pan Seared Pork Tenderloin

Tender figs in a buttery + broth sauce with herbs + rich port flavors...all over a pan seared pork tenderloin. It's really that simple + taste delicious.


Serve with roasted or steamed vegetables, mashed parsnips or sweet potatoes, crunchy bread + a cheesy holiday movie.


I can't rave enough about these flavors. Some unexpected but all go so well together. I love a good pork tenderloin - but honestly, I always need a good sauce for it.


This pan sauce picks up all the little bits + pieces from the pork searing + brings it all together when you finish cooking it together. So good.


Fig + Port Pan Seared Pork Tenderloin


1 tablespoon coconut oil (or cooking oil of your choice)

1 pork tenderloin, room temperature

salt + pepper

2 tablespoons salted butter

3 shallots, small diced

1/2 cup port

1 heaping cup figs, ends discarded + cut in half

1 1/2 cups chicken bone broth

1/4 cup fresh parsley, chopped


Preheat your oven to 425F.


Using an oven safe skillet (such as a cast iron), heat the cooking oil over high heat. Sprinkle all sides of the tenderloin with salt + pepper. When the pan is hot, add the tenderloin + let cook for 3 minutes or until the under side is browned. Flip over + cook for another 3 minutes. Remove from the pan + set aside on a board or plate.


Turn the heat to medium. Add in the butter + shallots. Sauté + mix with a wooden spoon to loosen up any browned pieces of meat left behind. When the shallots are nice + softened, add in 1 pinch of each salt + pepper, port + the figs. Stir to combine + cook until it has evaporated a bit + becomes slightly thick.


Pour in the bone broth. Return the pork tenderloin back into the pan. Nestling it into the sauce. Place in your oven for 8 minutes.


Remove from the oven + let rest for 2-3 minutes before slicing into. Garnish with fresh parsley. Serve with the sauce.


Serve with roasted or steamed vegetables, mashed parsnips or sweet potatoes, + crunchy bread.


Enjoy!


*Don't want to use Port? White wine or marsala wine work great too - OR leave it out completely.


This recipe was made #glutenfree, #dairyfree + #paleofriendly