- 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 of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
- Salt and freshly ground pepper
- 1/4 cup raisins
- 1/2 cup dry red wine
- 3/4 cup low-sodium chicken broth
- 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.
The figs can be refrigerated in their liquid for up to 5 days.
One Serving: 418 cal, 20 gm fat, 4.5 gm sat fat, 35 gm carb, 3.0 gm fiber