This dish is a combination of the savory flavors of pork loin with the sweetness of figs, tangy pomegranate berries, mellow nut flavors, and the richness of balsamic sauce, resulting in a delightful and impressive meal! Also try Pork Chops In White Cream Tomato Sauce, Pork Liver Pate, or Pork Pie With Apples, you will love them!
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❤️Why You Will Love This Pork Loin Recipe
- It is easy and on the table in less than 40 minutes.
- It is ideal for a summer evening or a dinner party with friends.
- It is unique in combining unusual ingredients together, and it works beautifully.
- It is tasty with a slightly sweet blend of ingredients with savory.
📝Ingredients
- To calculate how much meat you will need, estimate that each person will eat ⅔ of a pound, so a raw 21/2lb roast will serve 2-4 people who are not big eaters. It will also depend on what the side dishes will be. Potatoes and bread with root vegetables as sides will be more filling than salads and beans.
- If your sauce becomes too thick, add a drizzle of wine to reach the consistency you like and help the sauce to pour more easily.
🍴 Kitchen Tools
- Sharp knife
- Measuring spoons
- Measuring cup
- Heavy-bottomed frying pan
- Heavy roasting pan, cast iron of stoneware are an excellent choice
🔢Instructions
Why score the roast?
There are several good reasons:
- Scoring the fatty layer on the outside of the pork loin will allow the fat to be released and act as a self-baster.
- Gives the seasoning access to the fat and meat.
- Creates a crispier finish on the meat.
- Assists the heat to penetrate into the roast for more even cooking.
- Makes the roast look more attractive on the serving platter.
💡Tips For Scoring
- Use a sharp knife.
- Cut into the fat cap to a depth of ¼ inch only. If you cut deeper, you run the risk of cutting into the meat and losing precious moisture.
- Consider the angles you will cut before starting. This only matters for the consideration of looks. A diamond pattern is very attractive when browned and sitting on the serving platter.
- If your goal is to have a crackly finish, then shallow scoring is essential, as deep cuts prevent a good crackling finish.
- Scoring may not be essential when your pork loin does not have a substantial rind. You don't want to score the meat as it will create a dry result.
🙌What To Serve With Roasted Pork Loin
- Roasted vegetables like Vegetable Bake or Buttery Green Beans.
- Mashed potatoes like Mashed Potatoes With Cheese or Garlic Mashed Potatoes.
- A simple Green Salad or Mesclun Salad.
🔄Substitutions
- Figs may be replaced with equal amounts of other dried fruits like dates or raisins.
- Instead of pine nuts use chopped pistachios or cashews.
- Add wine to the sauce for extra-rich flavor.
Top Tip
The amount of overcooking time is something that you need to experiment with. The pork, once cooked, needs to be rested for a few minutes, and will continue cooking during this time. So, try this a few times to get the pork as you like it. Be sure to follow this top tip as it will make quite a difference!
Roasted pork should reach an internal minimum temperature of 145°F (63°C) with a three-minute rest time for a safe and juicy product.
🍷Wine Pairing
Red Wines
Fruity and earthy red Burgundy, like a Pinot Noir, is a first choice or a light-bodied Gamay.
White Wines
A floral or fruity like Viognier or a dry Riesling.
Learn more here about the French wine districts.
❔FAQ
Roasting pork loin in a medium-hot oven at 145°F (63°C) is the best method for cooking.
If you want a crispy outside, then it is best to cook it without covering. But, it can be tented to allow some air flow if you prefer.
To end up with a juicy roast, sear the outsides of the roast in a heavy-bottomed frying pan with oil before placing it in the oven.
📖 Recipe
Pork Loin With Figs, Pomegranate and Nuts
Ingredients
- 2½ lb pork loin fillet trimmed*
- 75 g unsalted butter plus a little more for frying and sealing
- ½ teaspoon Cumin enough to lightly coat the pork loin
- 50 g dark brown sugar
- 6-8 figs quartered
- 50 ml balsamic vinegar
- 1 cup pomegranate seeds
- Zest of 1 orange
- ½ cup pine nuts lightly toasted, or pistachios
- Salt and pepper
- Salad to serve
Instructions
- Pre-heat oven to 400°F/200°C/Gas 6 Moderately Hot
- *The pork loin needs to be trimmed of all excess fat and connective tissue and shaped to either one fillet of equal thickness, or cut into two equal pieces.
- Lightly coat the pieces of pork in cumin, and season with salt and pepper.
- Melt about 1 tablespoon of butter in an over-proof pan and seal the pork by searing all sides until a nice golden brown. Then place in the oven for 20 minutes, or 8-9 minutes for medium.** or until an internal minimum temperature of 145°F (63°C) with a three-minute rest time for a safe and juicy product.
- Meanwhile, melt the sugar and the rest of the butter in a heavy bottomed saucepan until they begin to caramelize (keep stirring during this process). This will take at least 10-20 minutes.
- Add the balsamic vinegar and orange zest and stir well to form a syrup consistency.
- Remove from heat and add the figs coating them in the syrup.
- When the roast has finished resting it can be sliced. Then serve with the sauce spooned over and sprinkled with the pomegranate seeds and the nuts.
Notes
- Roasted pork should reach an internal minimum temperature of 145°F (63°C) with a three-minute rest time for a safe and juicy product.
- To calculate how much meat you will need, estimate that each person will eat ⅔ of a pound, so a raw 21/2lb roast will serve 2-4 people who are not big eaters.
Did you make this & like it, or not, let us know?!