Pan-Roasted Pork Tenderloin with Rosemary with Fig and Balsamic Agrodolce
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Preheat the oven to 400F. Heat a large cast-iron or ovenproof heavy-bottomed skillet over medium high heat. Season a room-temperature 1-1/4 pound pork tenderloin all over with salt and pepper. When the skillet is very hot, add 1 tablespoon olive oil and the pork and sear on all sides, about 6 minutes total.
  2. Roast the pork in the skillet until a meat thermometer inserted into the center registers 140F. Transfer the pork to a cutting board to rest, covered loosely with foil, for about 10 minutes. Reserve the skillet.
  3. Slice the pork against the grain, drizzle with the fig and balsamic agrodolce sauce, and garnish with more fresh rosemary leaves. Serve immediately or store the sauce refrigerated in an airtight container for up to 3 days. Bring to room temperature or rewarm slightly before using, taking care not to break the butter.