Fig-And-Balsamic Roasted Pork Loin With Root Vegetables

This Fig-and-Balsamic Roasted Pork Loin features a tender pork roast coated in a rich fig and balsamic glaze, seared to lock in juices, and roasted with shallots, parsnips, sweet potatoes, and apple wedges. Garnished with fresh thyme and served with a drizzle of reduced cooking juices, it’s a sophisticated, hearty meal ideal for gatherings or a special family dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Glaze

1 (9-ounce) jar fig spread

¼ cup balsamic vinegar

1 tablespoon refrigerated ginger paste

1 tablespoon refrigerated garlic paste

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Pork Roast

1 (3-pound) boneless pork loin roast

1 teaspoon coarse kosher salt

1 teaspoon coarse-ground black pepper

2 tablespoons canola oil, divided

6 small shallots, skins on; halved and/or quartered

2 sweet potatoes, peeled and roughly chopped

1 Pink Lady apple, cored and cut into wedges

2 cups vegetable stock

4 or 5 sprigs fresh thyme, plus additional for garnish

Directions

Preheat oven to 325°F. For glaze, in a small bowl, whisk together fig spread, balsamic vinegar, ginger paste and garlic paste; set aside.
Pat pork roast dry with paper towels. Using a sharp knife, score top fat on pork roast with diagonal cuts about ¼ inch deep. Do not score the meat. Sprinkle and rub salt and black pepper on all sides of pork; let stand at room temperature for 30 minutes.
In an oval or round 6-quart Dutch oven, heat 1 tablespoon canola oil over high heat. Place roast, fat side down in Dutch oven; sear on all sides for 1 to 2 minutes. Transfer roast to a large plate.
Wipe Dutch oven clean with paper towels. Add shallots, parsnips, sweet potatoes and apple to Dutch oven. Drizzle with remaining 1 tablespoon canola oil; toss to coat. Add vegetable stock. Place pork roast, fat side up, on top of vegetable mixture. Reserve half of fig glaze for serving. Brush remaining half of fig glaze on top of roast. Add fresh thyme sprigs.
Roast pork, covered, in oven for 45 minutes. Uncover and roast for 30 to 35 minutes more or until pork reaches 130°F. Transfer pork to a serving platter. Using a slotted spoon, remove vegetable mixture from Dutch oven and arrange around pork. Loosely cover with foil and let stand for 15 minutes (temperature of pork will rise another 10°F to 15°F).
If desired, bring cooking juices to a boil; reduce heat. Gently boil, uncovered, until reduced by half. Drizzle over pork roast and vegetable mixture. Garnish with additional thyme, if desired. Serve with remaining fig glaze.