Best 4 Pork Loin With Figs And Port Sauce Recipes

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Tantalize your taste buds with a culinary journey into the realm of savory flavors. Pork loin, renowned for its tender texture and delicate taste, takes center stage in this symphony of flavors. Perfectly roasted to achieve a golden-brown exterior and a succulent interior, the pork loin is complemented by a luscious port sauce, enriched with the sweetness of dried figs and a hint of aromatic spices. As a delightful accompaniment, roasted shallots add a touch of caramelized sweetness and a subtle crunch.

This delectable dish is not only a feast for the senses but also a culinary masterpiece that showcases the perfect balance of flavors. The tender pork loin, enveloped in a luscious port sauce, offers a harmonious blend of savory and sweet, while the roasted shallots provide a delightful textural contrast. Indulge in this exquisite culinary creation and let your taste buds embark on an unforgettable adventure.

Here are our top 4 tried and tested recipes!

PORK LOIN WITH FIGS AND PORT SAUCE



Pork Loin with Figs and Port Sauce image

Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 7

1 tablespoon olive oil
1 1/2 pounds boneless pork loin
Coarse salt and ground pepper
1 shallot, diced
1 tablespoon all-purpose flour
1 cup port wine
1/2 pound ripe fresh figs (about 8), stemmed and halved

Steps:

  • Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
  • Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.

Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG



Bacon-Wrapped Pork Tenderloin with Balsamic and Fig image

Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.

Provided by France C

Categories     Pork Tenderloin

Time 1h5m

Yield 4

Number Of Ingredients 9

¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pounds pork tenderloin
8 slices center-cut bacon
¼ cup fig preserves
2 tablespoons balsamic glaze

Steps:

  • Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  • On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
  • Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g

PORK TENDERLOIN WITH FIG PORT SAUCE



Pork Tenderloin With Fig Port Sauce image

I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.

Provided by The Flying Chef

Categories     Pork

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

650 g pork tenderloin
1 tablespoon fresh rosemary, chopped finely
2 tablespoons olive oil
1 cup port wine
175 ml water
4 fresh figs, chopped finely
1 1/2 teaspoons instant chicken bouillon granules
2 rosemary sprigs
2 cinnamon sticks
2 tablespoons honey
4 cm butter, 4 (1 cm)

Steps:

  • Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
  • Sauce.
  • Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
  • Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
  • Add butter stir until melted, serve sauce over pork.

Nutrition Facts : Calories 562.8, Fat 17, SaturatedFat 3.9, Cholesterol 141.2, Sodium 699, Carbohydrate 35.8, Fiber 2, Sugar 28.5, Protein 45.8

FIG-GLAZED PORK TENDERLOIN



Fig-Glazed Pork Tenderloin image

I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 8 slices
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/3 cup fig preserves
3 tablespoons apple juice
2 tablespoons cider vinegar
1-1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon curry powder

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.

Tips:

  • Choose the right pork loin. Look for a loin that is about 1 1/2 to 2 pounds and has a good amount of marbling. This will help ensure that the pork is tender and juicy.
  • Sear the pork loin before roasting. This will help to create a flavorful crust and lock in the juices.
  • Roast the pork loin at a high temperature for a short amount of time. This will help to keep the pork tender and juicy.
  • Let the pork loin rest before slicing. This will help to keep the juices from running out.
  • Serve the pork loin with a flavorful sauce. The port sauce in this recipe is a great option, but you can also use your favorite BBQ sauce or even a simple pan sauce made with butter, garlic, and herbs.

Conclusion:

Pork loin with figs and port sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The pork is tender and juicy, the figs add a touch of sweetness, and the port sauce is rich and flavorful. This dish is sure to impress your guests.

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