Prep the pork: Pat tenderloins dry with paper towels. In a small bowl, mix olive oil (2 tbsp), salt, pepper, garlic powder, thyme, and rosemary to create a paste. Rub this mixture generously over the entire surface of both tenderloins.
Sear for color: Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Add remaining 1 tbsp oil. Once the oil shimmers but doesn't smoke, place tenderloins in the pan. Sear for 2 minutes per side until deeply browned. This step locks in juices and builds flavor.
Make the glaze: While pork sears, whisk fig preserves, Dijon mustard, balsamic vinegar, minced garlic, and a pinch of salt in a small bowl until smooth. Set aside.
Roast: Transfer skillet to the oven. Roast for 12-15 minutes. Do not open the oven door frequently. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Pull it out immediately; carryover cooking will raise the temp slightly.
Rest: Transfer tenderloins to a cutting board and tent loosely with foil. Let rest for 5-7 minutes. This is crucial for juiciness. Do not skip.
Sauce & Serve: While pork rests, place the skillet back on the stove over medium-low heat. Pour in the reserved glaze mixture and stir to deglaze browned bits from the pan bottom (add a splash of water if too thick). Simmer for 1-2 minutes until slightly bubbly. Slice tenderloins into medallions. Serve with warm glaze drizzled over top and garnished with parsley.
