Seared Pork Tenderloin with Fig and Miso Stock Sauce – Juicy & Flavorful
Share
Aunt Loretta’s Seared Pork Tenderloin with Fig & Miso Sauce
Alright, listen up—this ain't just any pork tenderloin. This is pork tenderloin that gets the VIP treatment: a golden sear, a bath in a rich, sticky fig and miso sauce, and just the right amount of time in the oven to keep it juicy. Pork tenderloin has a bad habit of drying out if you’re not careful, but don’t worry—I’m gonna make sure that doesn’t happen on your watch.
This dish is the perfect balance of sweet, savory, and a little fancy. You can serve it on a Tuesday night or pretend you're hosting a dinner party and impress your guests. Either way, you’ll be licking your plate.
Servings: 4 (or 2 if you're not into sharing)
Time: About 35 minutes (including time to admire your work)
Ingredients
For the Pork Tenderloin:
✔ 1 (1.5 lb) pork tenderloin
✔ 2 tbsp olive oil
✔ Salt and black pepper, to taste
✔ 1 tsp garlic powder
✔ 1 tsp smoked paprika
For the Fig and Miso Stock Sauce:
✔ 1 cup chicken stock (or vegetable stock, if you must)
✔ 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 thyme)
✔ 1 tbsp butter (optional, but why wouldn’t you?)
Instructions
1. Preheat the Oven
Crank that oven up to 375°F (190°C). Give it a minute—nobody likes a halfhearted preheat.
2. Season the Pork
Pat that pork dry like it just got out of the shower. Then, season it generously with salt, black pepper, garlic powder, and smoked paprika. Give it a nice little rub—show it some love.
3. Sear Like You Mean It
Heat up 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering (not smoking, we’re cooking, not setting off alarms), sear the pork on all sides until it's got a deep, golden crust—about 2-3 minutes per side. This locks in the juices and gives you that mouthwatering flavor.
4. Make the Sauce (AKA Liquid Gold)
Once your pork is perfectly seared, set it aside for a sec. Lower the heat to medium and toss in the minced garlic. Let it get fragrant—about 30 seconds.
Now, pour in the chicken stock, miso paste, fig preserves, balsamic vinegar, soy sauce, and thyme. Whisk it all together, scraping up those flavorful browned bits from the bottom of the pan. That’s where the magic happens.
5. Bake to Perfection
Nestle that beautiful tenderloin right into the sauce, spoon some over the top, and slide the whole skillet into your preheated oven. Bake for 15-20 minutes, or until the internal temp hits 145°F (63°C). This keeps it juicy—anything more, and you’re in dry pork territory (we don’t go there).
6. Let It Rest (Patience, Darling)
Take the skillet out of the oven and let the pork sit in the sauce for 5-10 minutes. This is how you keep all the juices inside instead of on your cutting board.
7. Finish the Sauce
Want that sauce extra luxurious? Stir in 1 tablespoon of butter while the pork is resting. It’s optional, but let’s be real, butter makes everything better.
8. Slice & Serve
Cut the pork into medallions, drizzle that fig and miso sauce all over, and maybe throw on a sprig of thyme if you’re feeling fancy. Serve with mashed potatoes, roasted veggies, or just a fork if you’re keeping it casual.
Aunt Loretta’s Tips:
🔥 Don’t skip the sear—this is what locks in the juices and gives the pork real character.
📏 Use a meat thermometer—pork tenderloin is lean, and overcooking it is a tragedy.
✨ Want a little extra oomph? Add a splash of bourbon to the sauce while it simmers. You’re welcome.
This dish is a little sweet, a little savory, and a whole lot of delicious. Perfect for a weeknight treat or a dinner that makes people think you tried harder than you did. Mangia!