Seared Pork Tenderloin with Fig-Miso Sauce (Sweet, Savory, and Straight-Up Impressive)

This isn’t your average pork dinner. It’s a perfectly juicy tenderloin swimming in a sticky, rich, umami-packed sauce that tastes like you’ve been cooking for hours—even if you haven’t.

Pork tenderloin can be tricky—it’s lean, it’s delicate, and it doesn’t forgive overcooking. But Aunt Loretta’s got your back. A hard sear builds flavor and locks in juices, and the fig-miso sauce? It’s a salty-sweet, slightly funky glaze that clings to every bite in the best way. Fancy enough for company, easy enough for a weeknight.

Ingredients

For the Pork:

• 1 (1.5 lb) pork tenderloin

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 tsp garlic powder

• 1 tsp smoked paprika

For the Fig-Miso Stock Sauce:

• 1 cup chicken or vegetable stock

• 1 tbsp white miso paste

• ¼ cup fig preserves

• 2 tbsp balsamic vinegar

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tbsp butter (optional, for finish)

How to Make It

Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grab an oven-safe skillet—cast iron or stainless is perfect.

Step 2: Season the Pork
Pat the pork dry with paper towels. Season generously with salt, pepper, garlic powder, and smoked paprika. Rub it in like you mean it—this is your flavor foundation.

Step 3: Sear the Tenderloin
Heat olive oil in the skillet over medium-high. Once hot, sear the pork on all sides, about 2–3 minutes per side, until a deep golden crust forms.
This step? Non-negotiable. It locks in the juices and adds flavor that baking alone can’t deliver.

Step 4: Make the Sauce
Remove the pork from the pan and lower the heat.
Add minced garlic and sauté just until fragrant, about 30 seconds.
Whisk in stock, miso, fig preserves, balsamic vinegar, soy sauce, and thyme. Scrape up all those browned bits—that’s pure gold.

Step 5: Bake It Off
Nestle the pork back into the sauce. Spoon a little over the top.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temp hits 145°F (63°C).
Don’t guess—use a meat thermometer. Pork doesn’t lie.

Step 6: Let It Rest, Then Finish the Sauce
Take the skillet out and let the pork rest in the sauce for 5–10 minutes.
If you’re going for richness, stir in a tablespoon of butter while it rests. That’s your glossy finish.

Step 7: Slice and Serve
Slice the pork into medallions. Spoon plenty of sauce over each one. Garnish with fresh thyme if you’re feeling extra. Serve with something like roasted sweet potatoes or garlicky greens—and accept the compliments with grace.

Aunt Loretta’s Notes

• Don’t skip the sear. That crust is everything.

• Miso + fig sounds fancy, but it’s pantry magic.

• Leftovers make a killer sandwich with arugula and mustard on ciabatta.

• You can swap in apricot preserves or plum jam if you’re out of figs—this sauce is forgiving.