Fresh figs are at the heart of this recipe, but feel free to use dried figs in place of fresh, if fresh are unavailable. Just soak them first in the port wine for one hour before adding.
In a small bowl, combine thyme, rosemary and garlic 1 1/2 tbs salt and pepper and olive oil. Rub on all sides of pork and cover with plastic wrap for a minimum of 6 hours and up to 8 hours. Preheat oven to 475 and have rack centered in oven. Put pork in roasting pan, roast 20 minutes then reduce heat to 400, roast until thermometer registers 140, which should be approximately 40-50 minutes more.
Transfer to cutting board and let rest for 20 minutes before carving into 1/4 in slices and transferring to serving tray. Meanwhile, heat roasting pan on high over stove after you have added the fresh figs, Port wine, stock, demi-glace and balsamic vinegar. Simmer 5 minutes, add butter 1 tbs at a time and reduce further until desired consistency. Season with salt and pepper and pour over roast. Garnish with extra herbs.
Originally Submitted
9/30/2009
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