Valley Fig Growers

Roasted Pork with Spicy California Fig Sauce

Serves 8.


Spicy Fig Sauce: 

  • 1 tablespoon vegetable oil 
  • 1 medium onion, chopped 
  • 1 can (4 to 5 ounces) chopped mild green chilies 
  • 2 cloves garlic, chopped 
  • 1/2 teaspoon dried marjoram 
  • 1 packet (1 3/8 oz. or 1.5 oz.) enchilada sauce mix, divided 
  • 14 ounces reduced sodium chicken broth 
  • 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs 


  • 2 1/2 pounds pork tenderloin 
  • 2 tablespoons chopped fresh cilantro  


  1. SPICY FIG SAUCE: Heat oil in large skillet over medium heat. Stir in onion; cook 4 minutes. Add canned chilies, garlic, and marjoram; cook 3 minutes. Stir 1/4 cup dry enchilada sauce mix into skillet; reserve remaining mix (about 1 tablespoon) to rub on pork. Add broth, stirring to dissolve sauce mix. Add figs, cover and simmer 12 minutes, stirring occasionally. Remove from heat and puree half the sauce mixture in a blender or food processor; stir back into remaining sauce in skillet. Sauce will be thick. Add 1/4- to 1/2-cup (or more) water and thin sauce to desired consistency.
  2. To cook pork, heat oven to 325ºF. Rub reserved enchilada sauce mix on pork tenderloins and place on roasting pan. Cook until internal temperature of thickest part of tenderloins registers 160ºF on meat thermometer, about 35 to 45 minutes. To serve, gently reheat fig sauce; stir in cilantro. Slice pork and arrange on a serving platter; top with sauce.

MAKE AHEAD TIP: The Spicy Fig Sauce is even better made a few hours or a day ahead. Refrigerate sauce and reheat gently before serving.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 299
% Calories from Fat 19%
Fat 6g
Cholesterol 83mg
Protein 30g
Carbohydrates 28g
Fiber 5g
Iron 2mg
Sodium 409mg
Calcium 64mg