Fig- and Mustard-Glazed Pork Loin
Serves: 6 to 8
  • 1 (3-to 4-pound) pork loin roast
  • 4 tablespoons canola oil, divided
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • ½ pound fresh figs, stemmed
  • ¾ cup apple juice
  • ⅓ cup Dijon mustard
  • 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon hot sauce
  • Garnish: fresh thyme
  1. Preheat oven to 350°.
  2. Tie pork roast with butcher’s twine in 2-inch intervals. Brush pork with 2 tablespoons oil, and sprinkle with 1 teaspoon salt and pepper.
  3. In a medium saucepan, bring figs, apple juice, mustard, brown sugar, thyme, hot sauce, and remaining ½ teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 20 minutes. Reserve 1 cup fig mixture in a small bowl.
  4. In a large ovenproof skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork, and cook until browned, 2 to 3 minutes per side. Spoon half of remaining fig mixture onto pork.
  5. Bake for 30 minutes. Top pork with remaining fig mixture, and bake until an instant-read thermometer inserted in thickest portion of pork registers 140°, about 10 minutes more. Let stand for 15 minutes before slicing. Serve with reserved fig mixture. Garnish with thyme, if desired.
Recipe by Paula Deen Magazine at