Fig glazed pork 

I stumbled upon this recipe through Pinterest. Right away I added it to my meal plan list. Everything about this recipe sounded delicious, so I had to give it a try! And it turned out great. Delicious, tender, perfect! Give this one a try!


4 lb boneless center-cut pork loin

fresh sprig rosemary

coarse salt and freshly ground pepper, to season

3/4 cup fig preserve, plus more to serve

8 cipollini onions

2 anjou pears, quartered lengthwise

2 heads garlic, top trimmed 1/4 inch

2 Tbsp extra virgin olive oil


Preheat oven to 450°F.

Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals.

Season pork roast with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.

Reduce oven temperature to 325°F. Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.

Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string and slice into thick slices. Transfer onions, pears and garlic to serving platter. Serve with the roast pork, rosemary and additional fig preserve.


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