Tasty Oven Roasted Pork Loin With Balsamic Fig Sauce
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Oven Roasted Pork Loin with Balsamic Fig Sauce - a delicious roasted pork loin full of flavor and juiciness! This pork loin is layered with some savory ingredients like thyme, rosemary, garlic and bacon... then served with the most amazing sweet and savory fig balsamic sauce. A delicious meal worthy of a special occasion or just because you're craving something really satisfying and tasty!
Oven Roasted Pork Loin With Balsamic Fig Sauce
Oven Roasted Pork Loin with Balsamic Fig Sauce - a delicious roasted pork loin full of flavor and juiciness! This pork loin is layered with some savory ingredients like thyme, rosemary, garlic and bacon... then served with the most amazing sweet and savory fig balsamic sauce. A delicious meal worthy of a special occasion or just because you're craving something really satisfying and tasty!
How To Prepare A Stuffed Pork Loin
Position the roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up the flap. Keeping the knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, and stop about ½ inch before the edge.
Then cover the loin with plastic wrap and use a meat pounder to even it out.
• Next sprinkle 1 tablespoon of salt
• Fold the roast back together. There should be three layers folded together and the fat cap should be on top. Then use kitchen twine to tie off the loin.
• over both sides of roast and rub into the meat. Spread the inside of the
• Set the roast fat side up on a prepared baking sheet and refrigerate for 1 hour. Adjust the oven rack to middle position and heat oven to 400 degrees. Transfer the roast to oven and cook until the center meat registers 135-140 degrees on a meat thermometer, about 35-40 minutes.
Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. (This is a great time to make a quick side dish like these Simple Skillet Green Beans!). Reserve any pan drippings for the sauce.
• Heat a bit of olive oil in a large skillet over high heat. When it's good and hot Add the roast with the fat side down, brown all sides (except the bottom.) This should only take 4 to 6 minutes. Transfer roast to carving board and cut the twine off the pork loin.
• Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Then add chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2 minutes.
Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
• bacon/herb/garlic
This Oven Roasted Pork Loin with Balsamic Fig Sauce is full of savory flavors and topped off with the perfect tangy sweet fig sauce!
It makes a fancy entrée for a holiday meal or a special dinner with family or friends.
• mixture, leaving a ¼
•
Blue Cheese Fig Flatbread with Balsamic Sauce
YIELD: 8 SERVINGS
OVEN ROASTED PORK LOIN RECIPE WITH BALSAMIC FIG SAUCE
A delicious roasted pork loin full of flavor and juiciness!
PREP TIME20 minutes
COOK TIME1 hour
RESTING TIME20 minutes
TOTAL TIME1 hour 40 minutes
INGREDIENTS
FOR THE STUFFING MIXTURE:
• 2 tablespoons olive oil
• 4 large garlic cloves minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons chopped thyme leaves
• 4 pieces raw bacon cut into 1-inch pieces
• 1 tablespoon lemon juice
FOR THE PORK LOIN:
• 1 3-pound boneless center-cut pork loin roast
• 1 tablespoon salt
FOR THE FIG SAUCE:
• Pan drippings
• ¾ cup chicken stock
• 5 tablespoons fig jam
• 2 tablespoons balsamic vinegar
INSTRUCTIONS
FOR THE STUFFING MIXTURE:
• Add the olive oil, garlic, and pepper flakes to a small nonstick skillet. Cook over medium heat, stirring frequently for about 2-3 minutes. Add the rosemary and thyme and cook 30 more seconds then remove from the heat.
• Next, add the raw bacon to the food processor and blend until it becomes a smooth paste. Then add the garlic/herb mixture and blend for another 30 seconds or until the mixture is combined.
FOR THE PORK LOIN:
• Adjust the oven rack to middle position and heat oven to 400 degrees F.
• Position the roast on a cutting board with the fat side up. On one long side of the roast, insert knife one-third from bottom, and cut horizontally, stopping ¾ inch before the edge. Open up the flap as you go. Keep the knife parallel to the cutting board, cut through the thicker portion of roast about ½ inch from the bottom of roast, stopping about ¾ inch before the edge. Do not cut all the way through the meat!
• Cover the loin with plastic wrap and use a meat pounder to even it out.
• Sprinkle 1 tablespoon of salt over both sides of roast (½ tablespoon per side) and rub into the meat. Spread the inside of the roast with the bacon/herb/garlic mixture, leaving ¼-inch border on all sides.
• Next, fold the roast back together ensuring that the fat cap is on top (there should be three layers folded together). Next, place 6 pieces of twine at 1-inch intervals under the bottom of the roast and tie it off.
• Set the roast fat side up on a baking sheet lined with parchment paper and refrigerate for 1 hour.
• Transfer to preheated oven and cook pork loin until meat registers 135-140 degrees, about 30-40 minutes.
• Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. Reserve any pan drippings for the sauce.
• Heat a bit of olive oil in a large skillet over high heat - let it get good and hot. Add the roast with the fat side down, and brown all sides except the bottom (this should only take 4 to 6 minutes.) Transfer roast to carving board and remove twine.
FOR THE FIG SAUCE:
• Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Add the chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2 minutes.
• Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
Oven Roasted Pork Loin With Balsamic Fig Sauce
Oven Roasted Pork Loin with Balsamic Fig Sauce - a delicious roasted pork loin full of flavor and juiciness! This pork loin is layered with some savory ingredients like thyme, rosemary, garlic and bacon... then served with the most amazing sweet and savory fig balsamic sauce. A delicious meal worthy of a special occasion or just because you're craving something really satisfying and tasty!
How To Prepare A Stuffed Pork Loin
Position the roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up the flap. Keeping the knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, and stop about ½ inch before the edge.
Then cover the loin with plastic wrap and use a meat pounder to even it out.
• Next sprinkle 1 tablespoon of salt
• Fold the roast back together. There should be three layers folded together and the fat cap should be on top. Then use kitchen twine to tie off the loin.
• over both sides of roast and rub into the meat. Spread the inside of the
• Set the roast fat side up on a prepared baking sheet and refrigerate for 1 hour. Adjust the oven rack to middle position and heat oven to 400 degrees. Transfer the roast to oven and cook until the center meat registers 135-140 degrees on a meat thermometer, about 35-40 minutes.
Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. (This is a great time to make a quick side dish like these Simple Skillet Green Beans!). Reserve any pan drippings for the sauce.
• Heat a bit of olive oil in a large skillet over high heat. When it's good and hot Add the roast with the fat side down, brown all sides (except the bottom.) This should only take 4 to 6 minutes. Transfer roast to carving board and cut the twine off the pork loin.
• Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Then add chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2 minutes.
Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
• bacon/herb/garlic
This Oven Roasted Pork Loin with Balsamic Fig Sauce is full of savory flavors and topped off with the perfect tangy sweet fig sauce!
It makes a fancy entrée for a holiday meal or a special dinner with family or friends.
• mixture, leaving a ¼
•
Blue Cheese Fig Flatbread with Balsamic Sauce
YIELD: 8 SERVINGS
OVEN ROASTED PORK LOIN RECIPE WITH BALSAMIC FIG SAUCE
A delicious roasted pork loin full of flavor and juiciness!
PREP TIME20 minutes
COOK TIME1 hour
RESTING TIME20 minutes
TOTAL TIME1 hour 40 minutes
INGREDIENTS
FOR THE STUFFING MIXTURE:
• 2 tablespoons olive oil
• 4 large garlic cloves minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons chopped thyme leaves
• 4 pieces raw bacon cut into 1-inch pieces
• 1 tablespoon lemon juice
FOR THE PORK LOIN:
• 1 3-pound boneless center-cut pork loin roast
• 1 tablespoon salt
FOR THE FIG SAUCE:
• Pan drippings
• ¾ cup chicken stock
• 5 tablespoons fig jam
• 2 tablespoons balsamic vinegar
INSTRUCTIONS
FOR THE STUFFING MIXTURE:
• Add the olive oil, garlic, and pepper flakes to a small nonstick skillet. Cook over medium heat, stirring frequently for about 2-3 minutes. Add the rosemary and thyme and cook 30 more seconds then remove from the heat.
• Next, add the raw bacon to the food processor and blend until it becomes a smooth paste. Then add the garlic/herb mixture and blend for another 30 seconds or until the mixture is combined.
FOR THE PORK LOIN:
• Adjust the oven rack to middle position and heat oven to 400 degrees F.
• Position the roast on a cutting board with the fat side up. On one long side of the roast, insert knife one-third from bottom, and cut horizontally, stopping ¾ inch before the edge. Open up the flap as you go. Keep the knife parallel to the cutting board, cut through the thicker portion of roast about ½ inch from the bottom of roast, stopping about ¾ inch before the edge. Do not cut all the way through the meat!
• Cover the loin with plastic wrap and use a meat pounder to even it out.
• Sprinkle 1 tablespoon of salt over both sides of roast (½ tablespoon per side) and rub into the meat. Spread the inside of the roast with the bacon/herb/garlic mixture, leaving ¼-inch border on all sides.
• Next, fold the roast back together ensuring that the fat cap is on top (there should be three layers folded together). Next, place 6 pieces of twine at 1-inch intervals under the bottom of the roast and tie it off.
• Set the roast fat side up on a baking sheet lined with parchment paper and refrigerate for 1 hour.
• Transfer to preheated oven and cook pork loin until meat registers 135-140 degrees, about 30-40 minutes.
• Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. Reserve any pan drippings for the sauce.
• Heat a bit of olive oil in a large skillet over high heat - let it get good and hot. Add the roast with the fat side down, and brown all sides except the bottom (this should only take 4 to 6 minutes.) Transfer roast to carving board and remove twine.
FOR THE FIG SAUCE:
• Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Add the chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2 minutes.
• Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
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