Apple and Fig Pork Loin Roast

by Jenn on August 4, 2009

in Dairy Free,Gluten Free,Meats

This dish was inspired by a recent night out at one of our favorite restaurants – my husband had ordered a pork dish with these wonderfully fragrant apple tones to it, and so I decided to use some apple flavors myself in this delicious pork roast.  While this probably would fall under “fall” more than summer, I saw fresh figs at the store, and just had to buy them and used them !

I had purchased this beautiful pork loin roast at the farmer’s market the other week, and decided now was the time to take it out of my freezer and cook it.  The goal with any roast is to slow cook it so the meat is as tender as possible.  What’s great about roasting pork loin is that it’s a rather small cut of meat (this one was just under a pound, or about 4 servings) and so it doesn’t take forever in a day.

This is really easy to do, and cooking it with lots of flavors ensures that it won’t be overly dry – a really dry roast, no matter what kind you are making, is never tasty.



1 pork loin (about 1 lb) – tie it up with some twine to keep it together
2 tbs. oil
1/2 cup white wine
marjoram, thyme, rosemary, salt, pepper
1 apple, finely chopped
1 onion, finely chopped
6 -8 figs, sliced in half

1. Preheat oven to 325F.  Heat up oil in a casserole dish on a fairly high setting (yes, I did this in the same dish I roasted it in).   Then pan sear the outside of the roast until it is nicely browned.  You want to do this in order to “lock in” the flavors inside the meat.  Remove from dish and let rest on a plate while cooking the rest.
2.  Add in the wine to deglaze the dish, then add in seasonings, apple and onion, and saute until translucent.
3. Add the roast back into the dish and add in your fig halves. Bake in the oven for about an hour covered, or until your meat reaches a temp of 165F
4. Take out of the oven and let it rest for a few minutes, then serve!