My F&W
quick save (...)
Herb-Crusted Pork Roast with Ginger-Fig Compote
© Lucy Schaeffer

Herb-Crusted Pork Roast with Ginger-Fig Compote

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 35 MIN Plus 6 Hours Marinating

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.

  1. 6 large garlic cloves, smashed and chopped
  2. 2 teaspoons chopped rosemary
  3. 2 teaspoons chopped thyme
  4. 2 teaspoons whole-grain mustard
  5. 1 teaspoon dried lavender
  6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  7. One 1 1/2-pound boneless pork loin roast
  8. 1 cup water
  9. 1/4 cup honey
  10. 2 tablespoons fresh lemon juice
  11. One 1-inch piece of fresh ginger, peeled and very thinly sliced
  12. 6 allspice berries, cracked
  13. 6 black peppercorns, cracked
  14. 8 dried figs, left whole
  15. Salt and freshly ground pepper
  16. 1/4 cup raisins
  17. 1/2 cup dry red wine
  18. 3/4 cup low-sodium chicken broth
  1. 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.
  2. 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.
  3. 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.
  4. 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. Notes One Serving: 418 cal, 20 gm fat, 4.5 gm sat fat, 35 gm carb, 3.0 gm fiber
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.