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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Feb. 05, 2019
20151108-pork-tenderloin-bourbon-soaked-figs-recipe-kenji-17.jpg
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

4.6

(11)

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

Rate & Comment

Ingredients

  • 1 cup dried figs, split in half lengthwise

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

  • 1 (.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

Directions

  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

Notes

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

This Recipe Appears In

Nutrition Facts (per serving)
685 Calories
24g Fat
77g Carbs
43g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 685
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 44%
Cholesterol 132mg 44%
Sodium 644mg 28%
Total Carbohydrate 77g 28%
Dietary Fiber 6g 21%
Total Sugars 58g
Protein 43g
Vitamin C 3mg 13%
Calcium 166mg 13%
Iron 3mg 15%
Potassium 1112mg 24%
*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.)

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