Roasted Pork Loin with Figs
Elevate your dinner table with this elegant Roasted Pork Loin with Figs recipe, a perfect balance of savory and sweet flavors. Juicy, golden-brown pork loin is seared to perfection and roasted alongside fresh figs in a luscious honey-balsamic glaze infused with garlic and rosemary. The dish is finished with a rich, buttery pan sauce with a hint of bright lemon, creating a restaurant-worthy meal in under an hour. Ideal for holidays or an impressive family dinner, this recipe highlights the natural sweetness of seasonal figs while delivering tender, flavorful pork that's guaranteed to wow your guests. Serve it with roasted vegetables or a hearty grain for a sophisticated, satisfying feast.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 8 pieces fresh figs
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 tablespoon fresh rosemary
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it all over with 1 tablespoon of olive oil, salt, and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork loin on all sides until it is golden brown, approximately 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, lower the heat to medium and add the garlic cloves (minced) and fresh rosemary. Sauté for 1 minute until fragrant.
Add the honey, balsamic vinegar, and chicken stock to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
Slice the figs in half and arrange them around the skillet. Return the seared pork loin to the center of the skillet, spooning some of the glaze over the meat.
Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the glaze every 10-15 minutes.
Once cooked, remove the skillet from the oven and transfer the pork loin to a cutting board. Let it rest for 10 minutes before slicing.
While the pork rests, add the butter and lemon juice to the skillet over medium heat. Stir to create a smooth and glossy sauce.
Slice the pork loin and serve with the figs and the sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 26.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1225 mg | 26% | |
*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.
