MEG WATERS, A CONTRIBUTING writer for OC Catholic, shared a favorite recipe for pork loin. Meg made this dish for Easter dinner and said it was a hit with her guests!
INGREDIENTS
■ 2 Tbsp. finely chopped fresh thyme
■ 2 Tbsp. finely chopped fresh rosemary
■ 4 Tbsp. minced garlic
■ 1 1/2 Tbsp. salt, plus more, to taste
■ Freshly ground pepper
■ 1/4 cup olive oil
■ 1 bone-in pork loin roast, about 5 lb. It’s best to use bone-in pork roast, have the butcher separate the rib bones. The roast will come out much juicer if cooked with the bones.
■ 12 oz. dried figs, quartered or minced
■ 1 cup beef stock, warmed (or vermouth)
■ 3/4 cup chicken stock
■ 2 Tbsp. veal or beef demi-glace – available from specialty food shops
■ 2 tsp. fig balsamic vinegar
■ 4 Tbsp. unsalted butter, at room temperature
DIRECTIONS
■ The day before you plan on serving the roast, combine the thyme, rosemary, garlic, the 1 1/2 Tbsp. salt, pepper and olive oil in a small bowl. Rub the herb mixture on all sides of the pork loin removing the ribs to cover all sides of the meat. Retie the roast to the bones. Cover with plastic wrap and refrigerate.
■ The next day, put the figs in a bowl, add the warmed beef broth or vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid. Bring the pork to room temperature.
Preheat the oven to 475°F.
Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, 45 to 50 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
Set the roasting pan over medium-high heat. Add the reserved fig soaking liquid and bring it to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and add the figs, chicken stock, demi-glace and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Carve the pork roast and arrange on a warmed platter. Serve the bones separately. Pour the fig gravy over the meat and serve immediately. Serves 6 to 8. Enjoy!