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PORK LOIN - Herb-Crusted Pork Roast with Ginger-Fig Compote
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Herb-Crusted Pork Roast with Ginger-Fig Compote F&W The Good News Loin, one of the leanest cuts of pork, is also one of Jan Birnbaum's favorite roasts. Here it's flavored by a tangy sauce made with ginger and figs, which are high in fiber and antioxidants. INGREDIENTS | |
6 large | garlic cloves, smashed and chopped |
2 teaspoons | chopped rosemary |
2 teaspoons | chopped thyme |
2 teaspoons | whole-grain mustard |
1 teaspoon | dried lavender |
1/4 cup plus 2 tablespoons | extra-virgin olive oil |
One 1 1/2-pound | boneless pork loin roast |
1 cup | water |
1/4 cup | honey |
2 tablespoons | fresh lemon juice |
One 1-inch piece | fresh ginger, peeled and very thinly sliced |
6 allspice berries, cracked | |
6 | black peppercorns, cracked |
8 | dried figs, left whole |
Salt | |
freshly ground pepper | |
1/4 cup | raisins |
1/2 cup | dry red wine |
3/4 cup | low-sodium chicken broth |
INSTRUCTIONS
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.
In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil. Add the figs, cover and simmer over low heat until tender, about 10 minutes. Remove from the heat and let steep for 10 minutes.
Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Using a slotted spoon, transfer the figs to the skillet. Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes. Season with salt and pepper. Carve the pork into 1/2-inch slices and serve with the fig compote.
MAKE AHEAD
The figs can be refrigerated in their liquid for up to 5 days.
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