Garlic Pork Roast With Figs and Ginger
Serves about 9. Recipe is from Corinne Cook, who says, “Rule of thumb is to allow roughly 1⁄3 pound per person for boneless pork roasts. Pork loins range from 3 to 6 pounds. I used a small one when making this recipe.”
1 (3-lb.) boneless pork loin
¼ cup olive oil plus 2 tbls.
5 or 6 large garlic cloves, minced
1 tsp. dried thyme
1 tsp. dried sweet basil
1 tsp. yellow or Creole mustard
¼ tsp. red pepper flakes
Salt and black pepper to taste
Figs and ginger:
1¼ cup water
1⁄3 cup honey
½ to 1-inch piece of fresh ginger, peeled and thinly sliced
Juice of ½ lemon
10 to 15 whole figs
3/4 cup red wine
1 cup chicken broth
1. Rinse meat under cold water then pat dry with paper towel. Set aside on large plate.
2. In small bowl combine ¼ cup oil, garlic, thyme, basil, mustard and red pepper flakes. Stir to blend. Smear entire roast with garlic mixture, cover and refrigerate overnight. Note: allow enough time for roast to come to room temperature before you start cooking it.
3. Bring water, honey, ginger and lemon juice to a boil. Add figs, cover and allow to cook for 10 minutes; remove from heat and steep an additional 10 minutes. Set aside.
4. Using a spoon, lightly scrape the garlic and herbs from the roast and set it aside to use later. Season roast with salt and black pepper to taste. Preheat oven to 400 degrees.
5. Meanwhile, in large ovenproof, nonstick skillet add the remaining olive oil and over medium-high heat, brown the roast on top of the stove on all sides; about 4 minutes per side.
6. Place roast (in the same ovenproof skillet) in preheated oven and continue cooking 20-25 minutes or until roast registers at least 145 degrees on an instant-read thermometer (for medium). Size and thickness of roast will determine cooking time. After desired cooking time, place meat on platter or board, tent loosely and allow meat to rest for 10 minutes.
7. In same skillet, add the reserved garlic and herbs and sauté until garlic is cooked through. Add the wine and boil for 3 minutes. Add chicken broth and cook an additional 3 minutes. Remove figs with slotted spoon and cut each in half lengthwise if desired and add them to the wine mixture. Discard the steeping liquid. Over medium-high heat cook until liquid is slightly thickened and reduced by almost half. Slice pork and serve with spoonful of fig and ginger gravy.