Pork Loin With Figs Recipe

I enjoy crafting recipes that highlight the gloriously rich and delicious flavors of pork and sweet figs. My Pork Loin With Figs is succulent, a juicy 3 to 4 lb pork loin seasoned simply with salt and freshly ground black pepper and then seared in olive oil to really lock in those flavors.

And sweet figs—they’re such a natural and perfect partner for pork. Dried figs have a lovely way of simmering down in a delightful mixture of chicken broth and dry white wine, with just the right touch of balsamic vinegar and honey to keep things interesting and, dare I say, a little bit gourmet.

Fresh thyme and garlic bring an aromatic depth, while sliced onions amp up the dish’s comforting sweetness and unctuousness.

Ingredients

Pork Loin:
Protein that is lean, juicy, and tender; an outstanding source of minerals and vitamins.

Dried Figs:
Rich in fiber, sweet, and chewy; contributes a truly natural caramel-like sweetness.

Olive Oil:
Cardiovascular health; antioxidants; shows up in your cooking; heart-healthy; not a significant source of fat; flavor; texture.

Balsamic Vinegar:
Imparts a sweet and sour taste; calorie-conscious possibly healthful.

Honey:
Sweetened with a natural sweetener adds depth and richness; gives a small amount of each kind of vitamin and mineral.

Thyme:
Aromatic freshness from herbs; has antioxidant properties, as well as enhancing aroma.

Ingredient Quantities

• 1 (3 to 4 lb) pork loin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup dried figs, stems removed and halved
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 large onion, sliced

Instructions

1. Set your oven to 375°F (190°C) to preheat.

2. Generously season all sides of the pork loin with salt and freshly ground black pepper.

3. In a big ovenproof frying pan, warm the olive oil over medium-high heat. Sear the pork loin on all of its sides until it is beautifully browned, which will take about 2-3 minutes per side.

4. Take the pork out of the skillet and set it aside for now.

5. In the same skillet, add the onion (sliced) and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

6. Combine the chicken broth, white wine, balsamic vinegar, and honey in the skillet with the dried figs. Stir well to combine, and bring to a simmer.

7. Introduce the thyme leaves and flavor the blend with salt and pepper to suit your palate. Stir to meld the ingredients.

8. Nestle the pork loin back into the skillet amid the fig mixture.

9. Place the skillet in the oven that has been preheated, and roast for roughly 45 minutes to 1 hour, or until the internal temperature of the pork reaches 145°F (63°C).

10. Take the pan from the oven, allow the pork to sit for approximately 10 minutes, then cut and dish it up alongside the sauce made from figs and onions. Enjoy!

Equipment Needed

1. Oven
2. Ovenproof frying pan or skillet
3. Stove
4. Meat thermometer
5. Tongs
6. Sharp knife
7. Cutting board
8. Mixing spoon
9. Measuring cups
10. Measuring spoons

FAQ

• What cut of pork should I use?For this recipe, you will want to use a pork loin that weighs between 3 to 4 pounds.
• Can I use fresh figs instead of dried?Certainly, you can use fresh figs instead for their unique texture and flavor. You’ll have to fiddle with the cooking times, though; add fresh figs toward the end of the cooking process to ensure they retain some structure and don’t turn to mush.
• What if I don’t have white wine?Chicken broth or apple cider can be used in place of white wine, but the flavor will be different.
• Is there a non-alcoholic substitute for white wine?Certainly, substitute the same volume of chicken broth or apple juice for a similar effect without using alcohol.
• How do I know when the pork is done?A thermometer for meat is a must; the internal heat of the pork should register at 145°F (63°C) for it to be considered done.
• Can I prepare this dish in advance?The sauce can be prepared, and the pork can be marinated overnight for flavor enhancement before cooking.
• What sides pair well with this dish?Think about pairing it with some creamy mashed potatoes, some tender roasted vegetables, or a nice fresh green salad to play up the contrast of flavors.

Substitutions and Variations

Two tablespoons olive oil: Substitute with vegetable oil or avocado oil for results that are similar.
1 cup dried figs: Substitute with prunes or dried apricots.
1/2 cup chicken broth: Substitute with vegetable broth or beef broth.
1/2 cup dry white wine: For a non-alcoholic alternative, use apple juice or chicken broth.
1 tablespoon fresh thyme leaves: Use 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary as a substitute.