Ingredients for Apple And Fig Pork Loin Roast
- 1 (3 pound) boneless pork loin roast
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- Marjoram
- 1 teaspoon dried thyme
- Rosemary
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 1 cup fresh figs, halved
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How to Make Apple And Fig Pork Loin Roast
- Preheat oven to 325°F (160°C).
- Tie the pork loin with kitchen twine at 1-inch intervals to maintain its shape during cooking.
- Heat 2 tablespoons of olive oil in an oven-safe skillet or roasting pan over medium-high heat.
- Sear the pork loin on all sides until nicely browned, about 2-3 minutes per side. This step helps to seal in the juices.
- Remove the pork loin from the skillet and set aside on a plate to rest.
- Add 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot) to the skillet and scrape up any browned bits from the bottom. Add 1 medium yellow onion, chopped; 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped; and 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Sauté the onion and apples until softened and translucent, about 5-7 minutes.
- Return the pork loin to the skillet. Arrange 1 cup of fresh figs, halved, around the roast.
- Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for approximately 60-75 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 165°F (74°C).
- Remove from oven and let the roast rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
137g
Fat
64g
Carbs
15g
