Fig and Pear Pork Roast

Pears and Pork are a match made in heaven!  Sweet pears add flavor and cut through the "meatiness" of the pork.  The fig jam adds a touch more sweetness and everything gets balanced with the addition of onions and garlic.

It's a dish that screams Fall and is a great weeknight dinner because you'll have plenty of leftovers for sandwiches or slices to reheat throughout the week.

Fig and Pear Pork Roast

No ratings yet
Print Rate
Total Time: 2 hours 30 minutes
Servings: 8


  • lb  boneless center-cut pork loin
  • Fresh sprig rosemary
  • Coarse salt and freshly ground pepper, to season
  • 3/4  cup  fig preserve, plus more to serve
  • cipollini onions  (these are fabulous Italian onions that appear in the fall. If you can’t find them in your local grocery store, you can substitute pearl onions or yellow onions)
  • Anjou pears, quartered lengthwise  (you can also substitute Bosc or other firm pear)
  • heads garlic, top trimmed 1/4 inch
  • tbsp  extra virgin olive oil


  • Preheat oven to 450°F.
  • Trim pork of excess fat.
  • Season pork roast generously with salt and pepper and brush on all sides with fig preserve.
  • Sprinkle the top of the roast with chopped rosemary.
  • Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.
  • Reduce oven temperature to 325°F.
  • Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.
  • Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing.
  • Use a slotted spoon to transfer onions, pears and garlic to serving platter.
  • Place slices of pork on top and serve. Be sure each serving includes pork AND some onions, pears and garlic, too!
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.