Juicy pork tenderloin served with a rich fig sauce made from red wine, shallots, and fresh herbs. This elegant main course is perfect for Valentine’s Day, date nights, or special occasions.
Remove pork from the fridge 20–30 minutes before cooking.
Pat dry and season generously with salt and black pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Add pork tenderloin and sear on all sides for 6–8 minutes, turning until evenly browned.
Add butter, garlic, and herbs. Baste the pork for 1–2 minutes.
Remove pork from the pan, cover loosely with foil, and set aside.
In the same pan, reduce heat to medium.
Add shallot and sauté for 2 minutes until soft.
Deglaze with red wine, scraping up browned bits. Simmer for 5–6 minutes until reduced by half.
Add chicken stock, figs, balsamic vinegar, and honey if using. Simmer for 6–8 minutes until figs soften and sauce thickens slightly.
Season to taste.
Return pork to the pan and spoon sauce over it.
Simmer gently for 4–5 minutes, turning once, until pork reaches 63°C / 145°F internal temperature.
Remove pork and let rest for 5 minutes.
Slice pork into medallions and arrange on plates.
Spoon fig sauce generously over the pork and serve immediately.
Wine
Pinot Noir
Merlot
Grenache
Sides
Creamy mashed potatoes
Roasted parsnips or carrots
Green beans with butter
Potato gratin
Starters
Pork tenderloin is best served slightly pink for maximum juiciness
Use a red wine you enjoy drinking
Honey is optional — figs are often sweet enough
Rosemary and figs pair especially well
Perfect Valentine’s main: elegant, romantic, and comforting
2 servings