Roasted Pork Loin with Fig Sauce Recipe

Roasted Pork Loin with Fig Sauce Recipe photo by Taste of Home

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Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.—Rian Macdonald, Powder Springs, Georgia

This recipe is:

Diabetic Friendly

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Roasted Pork Loin with Fig Sauce Recipe

Prep: 1 hour Bake: 1-1/2 hours

Yield: 16 Servings

20 90 110

Ingredients

1 pound dried figs, quartered
1 cup sherry or reduced-sodium chicken broth
1 medium lemon, sliced
1 cinnamon stick (3 inches)
2 whole cloves
1 boneless rolled pork loin roast (4 to 5 pounds)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/2 cup orange juice
1/4 cup honey
2 tablespoons cornstarch
2 cups reduced-sodium chicken broth

Directions

In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a meat thermometer reads 160°, basting occasionally.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 16 servings (6-1/4 cups sauce).

Nutritional Facts 3 ounces cooked pork with 1/3 cup sauce equals 249 calories, 5 g fat (2 g saturated fat), 56 mg cholesterol, 256 mg sodium, 25 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

Originally published as Roasted Pork Loin with Fig Sauce in Taste of Home Christmas Annual Annual 2011, p81