Pork Loin with Balsamic Fig Sauce

I used to be scared to cook pork, primarily because every time I cooked it, it was dry and my family wouldn’t eat it. I refused to give up on it though and I’m so glad I didn’t because it is now a once-a-week protein in my house and everyone eats it right up!

Pork Loin is probably one of the easier cuts of pork to work with because it’s harder to overcook. I like to sear the outside of the loin in my handy cast-iron skillet and then put the whole thing in the oven to finish off. I find that this really seals in the juices of the pork and makes it super moist and flavorful.

The Balsamic Fig Sauce is super flavorful and pairs very well with the pork. It’s a sweet and tangy combination of Shallots, Rosemary, Fig Jam, Balsamic Vinegar, finished with Butter. I’ve used Honey instead of the Fig Jam in a pinch and it also turned out well.

For me, Pork Loin screams Southern cooking so I like to pair it with a Southern side like Green Beans or, in this case, Bacon Collared Greens. I use bacon in my collards which gives it a nice salty flavor which pairs nice with the sweet Balsamic Fig Sauce.

Pork Loin with Balsamic Fig Sauce

Recipe by Newfound KitchenCourse: DinnerCuisine: Southern

Pork Loin seared and oven-roasted covered in a sweet and tangy Balsamic Fig Sauce. Pair this sweet and juicy main dish with a hearty green like Collared Greens or Green Beans.

Ingredients

• 1 Pork Loin

• Salt and Pepper to taste

• 2 Tbsp Olive Oil

• Balsamic Fig Sauce

• 1 Tbsp Olive Oil

• 1 Shallot, finely diced

• 1 Tbsp Fresh Rosemary, chopped

• 1 Tbsp Fig Jam

• 3 Tbsp Balsamic Vinegar

• 1/4 cup Water

• 1 Tbsp Butter

• Salt and Pepper to taste

Directions

• Pre-heat oven to 400 degrees.
• Salt and Pepper Pork Loin on all sides and set aside.
• Heat 2 Tbsp. Olive Oil in a Cast-Iron Skillet on medium-high heat.
• Add Pork Loin to Cast-Iron Skillet and sear on all sides for 3-5 minutes.
• Finish off all sides of Pork Loin, including ends.
• Heat 1 Tbsp Olive Oil in medium-size sauté pan on medium heat.
• Place Cast-Iron Skillet in pre-heated oven for approximately 20 minutes.
• Add Shallots to medium-size sauté pan when hot and stir often. When Shallots start to turn translucent, add Rosemary, salt, and pepper. Stir to combine and let cook for about 1 minute.
• Add Fig Jam, Balsamic Vinegar, and Water to sauté pan and stir to combine. Turn heat down to low and let simmer.
• When sauce has thickened up, add 1 Tbsp of Butter and stir. Remove from heat.
• Remove Pork Loin from oven when internal temperature has reached 165 degrees. Let rest for 5-10 minutes prior to cutting.
• Serve Pork Loin cut into medallions covered in Balsamic Fig Sauce alongside your favorite side.

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