Juiciest Pork Tenderloin with Mushroom Sage and Fig Sauce
This is the juiciest baked pork tenderloin recipe ever. It's quickly browned in a pan which creates a lovely crust, then baked in a simple sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
2 pork tenderloins, about 1 lb each
1/2 cup plus 2 tablespoons Wild Mushroom Sage Olive Oil
3/4 cup Mission Fig Balsamic Vinegar
2 tablespoons Cigar City Seasoning Salt
1/2 cup roughly chopped dried fruit (dates, raisins, apricots, and/or figs)
In a saucepan over low heat, combine dried fruits and Mission Fig Balsamic Vinegar and simmer on low to reconstitute the dried fruits and allow the balsamic to reduce. Do this while your pork is cooking, about 20 minutes.
Meanwhile preheat oven to 400 degrees F, and season pork tenderloin liberally on both sides with Cigar City Seasoning Salt. In a frying pan, heat 1 tablespoon of Mushroom Sage Olive Oil on medium-high heat. Sear all the sides of the pork tenderloin. Transfer to a baking dish. Add the other tablespoon of Mushroom Sage Olive Oil and repeat with the other tenderloin. Put both tenderloins in the oven for about 15-20 minutes (flipping them halfway through) or until the internal temperature reaches no more than 145 degrees. If you don't have one, I highly recommend a digital instant read thermometer. . Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds.
While the pork is resting, make your sauce. Drain the dried fruits and reserve the Mission Fig Balsamic Vinegar in a bowl. Slowly drizzle in the 1/2 cup of Mushroom Sage Olive Oil into the reserved balsamic while whisking. It should come together and become nice and thick. Stir in the reconstituted dried fruit. Serve several rounds of pork and top with fruit, olive oil and vinegar combination. Garnish with fresh chopped herbs such as parsley or sage if desired.
