fbpx

Fig and Pear Pork Roast

The sweet fig and pear combination is perfectly balanced with the spice of the onion and create a dinner that will fill your home with the delicious smells of fall.

Fig and Pear Pork Roast

Print Grocery List Print Recipe
Serves: 8 Total Time: 2 1/2 hours

Ingredients


  • 4 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
  • 8 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 small white boiling onions.)
  • 2 Anjou pears, quartered lengthwise (you can also substitute Bosc or other firm pear)
  • 2 heads garlic, top trimmed 1/4 inch
  • 2 tbsp extra virgin olive oil

Instructions

1


2

4 lb boneless center-cut pork loin

3

Fresh sprig rosemary

4

Coarse salt and freshly ground pepper, to season

5

3/4 cup fig preserve, plus more to serve

6

8 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 small white boiling onions.)

7

2 Anjou pears, quartered lengthwise (you can also substitute Bosc or other firm pear)

8

2 heads garlic, top trimmed 1/4 inch

9

2 tbsp extra virgin olive oil

10

 

11

Preheat oven to 450°F.

12

Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals. This will help the roast not fall apart as it cooks.

13

Season pork roast generously with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.

14

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.

15

Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string (don’t forget this step!) and slice into thick slices.

16

Transfer onions, pears and garlic to serving platter.

17

Serve with the roast pork, rosemary and additional fig preserve.

Related links

You Might Also Like

No Comments

Leave a Reply

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

s2Member®