I stock up when I see pork tenderloins on sale because they’re so easy and quick to cook. They’re usually packaged two to a pack and that second one can be rewrapped and frozen until you need it. This flavorful, prime cut of pork is always tender and juicy if you don’t overcook it.

The U.S. Department of Agriculture recommends cooking pork to 145 degrees followed by a 3-minute “rest.” For this recipe, the tenderloins are cooked uncovered, but during the “resting” time, the meat is loosely covered with foil.

At 145 degrees the meat is cooked to medium; it’s pink and safe to eat. Both the USDA and the National Pork Board recommend using digital instant or quick-read thermometers to ensure accurate internal temperatures. If you have to have your pork more well done, cook it to an internal temperature of 160 degrees and allow a 5-minute rest period.

Ground pork or ground beef must be cooked to a higher temperature. The USDA recommends an internal temperature of 160 degrees for ground pork or beef products.

In this recipe, tenderloins are rubbed with seasoning and allowed to marinate for an hour or so. After that, they’re browned in the skillet, topped with a fig-orange glaze and baked in the oven. The glaze blends beautifully with the seasoned pork.

This recipe is for 2 tenderloins.

Corinne Cook is a columnist for The Advocate. She can be reached at food@theadvocate.com.