Who doesn’t like pork? It’s so versatile, and like chicken, you can do just about anything to it and it will be amazing. You can grill it, slow-cook it, braise it, sear it, bake it, and roast it. You name it…. it can be done with pork. Recently, the innovative minds at The Yum Yum Factor (great name by the way) introduced us to a new, delicious way to prepare pork….with an Asian-inspired fig sauce.
The fig chili glaze can actually be used in the slow-cooker, oven, or as a pan sauce. It is THAT good. One substitution that we made was using Fig Butter rather than the suggested Fig Jam. In our opinion, Fig Butter has a pure taste without being overly sweet like Fig Jam. The Fig butter we chose complements the other ingredients without overpowering them. This pan sauce is complex in flavor, yet very easy to make. It has the perfect balance of sweet, tangy, heat.
Here is everything you need. Try it for yourself!
adapted from this recipe at cooking light
1/2 cup fig butter
1/2 cup rice vinegar (we used 1/4 cup because 1/2 cup was a bit much for our liking)
1 tsp siracha
1 tbs soy sauce
2 pork tenderloins (or more depending on your appetite!)
kosher salt and freshly ground pepper
1 shallot, minced
1 clove garlic, minced
1/2 cup chicken stock
Preheat the oven to 375F
1 Rub the pork with some olive oil and sprinkle with kosher salt and a few grinds of black pepper and the leaves from a few stalks of fresh thyme. Heat an oven proof pan over med high heat and brown the tenderloins on all sides.
2 Brush the top with some of the fig mixture and pop it in the oven. Baste with some more of the fig mixture every five or six minutes until the pork is 145F, or probably about 15-20 minutes, depending on the size of the tenderloins.
3 When it’s done, take it out, put it on a serving platter or cutting board and tent it loosely with foil and let it sit for ten minutes while you finish the sauce.
4 Put the pan you roasted it in on the burner, over med heat.
5 Put the minced shallot and garlic into the pan and saute it around for a minute and then throw in about 1/4 cup of chicken stock to deglaze the pan. When you have all the good bits stirred up off of the bottom , throw in the leftover fig sauce and stir it around and bring it to a boil. After it cooks for a couple of minutes, add the other 1/4 cup stock and let it come back to a boil before taking it off the heat.
This will be your sauce that you will pour over the pork after you slice it up. If it’s too thick, feel free to add a bit more chicken stock, it’s up to you how you like it.