Roast Pork with Figs Onions and Marsala
Elevate your dinner table with this sumptuous Roast Pork with Figs, Onions, and Marsala—a dish that masterfully balances savory and sweet flavors for an unforgettable culinary experience. Featuring a tender, golden-brown pork loin seared to perfection, this recipe infuses every bite with the warmth of fresh rosemary, thyme, and garlic. The star of the show is the combination of caramelized onions and fresh, juicy figs that are roasted alongside the pork, soaking up a rich Marsala wine and chicken stock sauce finished with butter for a silky texture. With just 20 minutes of prep time and simple roasting steps, this elegant entrée is perfect for special occasions or an indulging weeknight treat. Serve it with roasted potatoes or a crisp green salad, and let the irresistible blend of savory herbs and naturally sweet figs steal the spotlight.
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Recipe Information
Ingredients
- 2 pounds Pork loin roast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Fresh rosemary
- 1 teaspoon Fresh thyme
- 3 Garlic cloves, minced
- 2 medium Yellow onions, sliced
- 8 Fresh figs, halved
- 0.5 cup Marsala wine
- 0.5 cup Chicken stock
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it with 1 tablespoon of olive oil. Season it generously with salt and black pepper, then sprinkle with rosemary and thyme.
In a large ovenproof skillet or roasting pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the pork loin and sear it on all sides until golden brown, about 2-3 minutes per side.
Remove the pork from the skillet and set it aside. Reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
Add the sliced onions to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Nestle the seared pork loin back into the skillet with the onions. Scatter the halved figs around the pork, cut side up.
Pour the Marsala wine and chicken stock over the pork and onions, then dot the sauce with the unsalted butter.
Transfer the skillet or roasting pan to the oven and roast for 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the pan juices every 15-20 minutes for extra flavor.
Once cooked, remove the skillet from the oven and loosely tent the pork with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork and serve with the figs, onions, and pan sauce drizzled on top. Pair with roasted potatoes or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
