Roast Pork Loin Filet With Fig Sauce

Roast Pork Loin Filet with Fig Sauce

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Pork loin filet is rubbed with salt, pepper, and thyme, then roasted and topped with a sublime fig sauce. Festive and simple, perfect for holiday entertaining!

Course: Main Course

Servings: 4 -5

Ingredients

2 tablespoons extra-virgin olive oil
1 (27 ounce) Smithfield Original Recipe Marinated

    Fresh Pork Loin Filet, trimmed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 large shallots , minced
1 jar (10 ounces) fig preserves
1/3 cup Dijon mustard
2 tablespoons lemon juice
pinch of cracked red pepper

Directions

Preheat oven to 425° F.

Heat a large ovenproof skillet over medium-high heat. Add the oil; swirl to coat. Season the pork with the salt, pepper, and thyme; add to pan and sauté 4 minutes. Turn pork over; place pan in oven for about 25-30 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board, tent with foil and let stand while you make the fig sauce.

Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium-high heat; stir in the shallots with the pork drippings; sauté for about 2-3 minutes. Season with a pinch of salt and pepper. Stir in the fig preserves, mustard, lemon juice, and cracked red pepper. Allow liquid to deglaze the pan, about 1 minute. Taste and adjust seasoning, if necessary.

Cut the pork into thin slices. Divide onto plates with some of the fig sauce. Serve immediately and enjoy!

Pancetta Wrapped Pork Roast

Pancetta Wrapped Pork Roast

Ingredients:
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Recipe courtesy of Giada De Laurentiis