This Fig- and Mustard-Glazed Pork Loin will be the star of your next family supper.
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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
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