Roasted Pork with Fig Sauce
This is an incredibly simple meal that looks impressive. The entire meal is cooked on a single sheet pan which makes clean-up a breeze. This would be delicious with roasted chicken pieces too. The star here is the simple sauce that takes a relatively simple meal to the next level. Play around with your seasoning if you like.
Tips:
Again, I made fried rice with the leftover pork. Just scrambled some eggs, threw in a some veggies and made a delicious lunch for my family the next day.
Fig jam comes in different flavors like orange. You can use any that you like.
Rosemary and fennel are a natural pairing with pork. Add these spices to your roast or sauce if you like.
Roasted Pork with Fig Sauce
Serves 4-6
PREP 15 minutes
COOK 45 minutes
INGREDIENTS
2 lb. pork loin roast
Kosher Salt and black pepper
1 tablespoon olive oil
2 Yukon gold potatoes, cut into chunks
1 onion, cut into chunks
1 bunch asparagus, trimmed
SAUCE
1 tablespoon olive oil
1 shallot, minced
1/2 cup port
1 cup chicken stock
1 tablespoon dijon mustard
1/2 cup fig jam
INSTRUCTIONS
Preheat oven to 400 degrees.
On a half sheet pan place the pork in the center. Make sure the pork is dry.
Rub olive oil on the pork and generously sprinkle salt and pepper.
Add the potatoes and onions around the pork and roast for about 45. minutes or until the roast registers 145 degrees. It may be a little pink, which is totally fine.
During the last 10 minutes of cooking add the asparagus, using the oil from the sheet pan to coat the asparagus. Sprinkle a little salt and pepper.
Tent the sheet pan with foil and allow the pork to rest while you make the sauce.
In a small saucepan, over medium heat add the oil. Add the shallot and cook for about 5 minutes until soft and translucent.
Add the port and raise the heat to high bringing the liquid to a boil. Reduce the liquid by half.
Add the remaining ingredients to the sauce and continue to cook until it has reduced slightly. Adjust seasoning with salt and pepper.