Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs Recipe

A sweet and savory glaze coats this medium-rare stovetop pork tenderloin. J. Kenji López-Alt

Why It Works

  • Coating the pork tenderloin in cornstarch not only helps it brown better, but also gives the glaze a surface to cling to.
  • Finishing the pork 100% on the stovetop means you don't have to preheat an oven.

This fall- and winter-friendly pork tenderloin roast with a bourbon and fig glaze looks and tastes like the type of dish that you'd make on a Sunday. But a simple stovetop technique means it's just as good for a Tuesday night when you've only got half an hour to spare in the kitchen.

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 2 to 3 servings

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  • 1 cup dried figs, split in half lengthwise

  • 1/2 cup bourbon, rye whiskey, or brandy

  • 1 (0.25-ounce) packet powdered gelatin (about 2 teaspoons)

  • 1 cup homemade or store-bought low-sodium chicken stock

  • 1 whole pork tenderloin, trimmed of silverskin (about 1 pound)

  • Kosher salt and freshly ground black pepper

  • 1/2 cup cornstarch

  • 1 tablespoon vegetable oil

  • 1 small shallot, minced

  • 1 tablespoon whole grain mustard

  • 1/2 cup maple syrup

  • Pinch cayenne pepper

  • 2 tablespoons unsalted butter


  1. Place figs and bourbon in a small bowl and set aside. Sprinkle gelatin over chicken stock and set aside.

  2. Season pork on all sides with salt and pepper. Place cornstarch on a plate and dredge tenderloin until lightly coated on all sides. Heat oil in a 10-inch stainless steel skillet over high heat until shimmering. Add pork and cook, turning, until well browned on all sides, about 8 minutes total. (Reduce heat to medium if it threatens to burn.) Transfer to a large plate and set aside.

  3. Return skillet to medium-low heat. Add shallots and cook, stirring, until fragrant. Remove pan from heat and pour in bourbon and fig mixture. Allow it to stop bubbling, then very carefully return it to heat. Tilt the pan toward the flame or use a kitchen lighter to carefully ignite the bourbon. Cook, shaking the pan, until the flames die out. Add chicken stock mixture, mustard, maple syrup, and cayenne pepper and whisk to combine.

  4. Adjust flame to maintain a low simmer. Return pork to skillet and cook, turning occasionally, until the thickest part registers 130 to 135°F on an instant-read thermometer for medium rare or 140 to 145°F for medium well, 6 to 10 minutes after returning it to the skillet. Remove pork from skillet and set aside. Add butter to skillet and bring mixture to a boil over high heat. Cook until reduced to a thick, syrupy glaze, about 4 minutes. Return pork to skillet and turn to coat. Transfer to a cutting board, allow to rest 4 minutes, slice, and serve.

Special equipment

Instant-read thermometer


This recipe can easily be doubled with two pork tenderloins in a 12-inch skillet.

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Nutrition Facts (per serving)
754 Calories
27g Fat
76g Carbs
53g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 754
% Daily Value*
Total Fat 27g 35%
Saturated Fat 10g 49%
Cholesterol 162mg 54%
Sodium 660mg 29%
Total Carbohydrate 76g 28%
Dietary Fiber 6g 20%
Total Sugars 58g
Protein 53g
Vitamin C 2mg 11%
Calcium 167mg 13%
Iron 3mg 16%
Potassium 1225mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)