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Roasted Pork Loin with Fig Sauce

 Roasted Pork Loin with Fig Sauce
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
16 ServingsPrep: 1 hour Bake: 1-1/2 hours


  • 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


  • 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

2 of 2

Roasted Pork Loin with Fig Sauce (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.