A pork loin roast recipe is the kind of main dish for a special occasion. But, don’t wait just for a celebration to make this roast pork loin recipe because it’s too good. The onion fig marmalade filling makes the meat flavorful.

Reach for our roast pork loin recipe for a dinner party. Dried figs + onions cook down to jammy marmalade that will make this pork loin roast recipe a keeper.

Onion Fig Marmalade— Your Secret Weapon

Onion fig marmalade is sweet, savory and is what makes the roast pork loin recipe look impressive on the plate. Our Orchard Choice and Sun-Maid California Dried Figs are a natural flavor pairing with pork, the other white meat that just happens to be such a great sidekick with fruit. Have you ever eaten pork with figs? Use Mission Dried Figs for a deep full sweetness. Or, try Golden Figs for a milder nutty sweetness. The onions and figs are cooked down until jammy and they nestled into the middle of the meat.

Wrap It Up

Once you butterfly pork tenderloin, you’ll next want to gently pound the meat to a uniform 3/8 to 1/2-inch thickness to ensure even cooking. Butterflying the pork loin roast provides space to spread on the just cooked marmalade. Then, using baker’s twine, you tie the pork to resemble its original shape, tied in 1-inch increments. By doing this, you lock in the flavors of the marmalade, letting it infuse into the meat. It also helps the meat hold its shape so that once it’s time to serve, you can snip off the twine and slice the tenderloin into coins to be dressed with a white wine sauce.

Plan on Pan Sauce

Once the meat finishes cooking, reduce the juices and liquid in the pan. When reduced, the sauce is liquid gold and ready to drizzle, completing this pork loin roast recipe.

Serve with This

Mashed sweet potatoes is a sensational side dish, perfect for pooling extra pan sauce.

Onion Fig Marmalade Pork Loin Roast Recipe

Reach for our roast pork loin recipe for a dinner party. Dried figs + onions cook down to jammy marmalade that will make this pork loin roast recipe a keeper.

Nutrition

Servings people

Ingredients

2 large pork tenderloins about 1 pound each
3 tablespoons extra-virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Large pinch of cayenne
Salt and freshly ground black pepper
1 navel orange
1 cup Orchard Choice or Sun-Maid California Figs stems removed and quartered
1/4 cup sherry vinegar
1 large yellow onion thinly sliced
2 teaspoons sugar
1/2 cup dry white wine such as Sauvignon Blanc
2 cups chicken stock
3 sprigs of fresh parsley
2 bay leaves
8 whole cloves

Instructions

Butterfly the Pork Tenderloin

To butterfly one pork tenderloin, with a knife, carefully slice the tenderloin lengthwise down the center just far enough so it opens up to make a flat piece without cutting it into 2 pieces. Flatten slightly with a meat mallet until the piece is 3/8 to ½ inch thick. Repeat with the second tenderloin.

Marinate the Pork Tenderloin

In a bowl, combine 1 tablespoon olive oil, paprika, cumin, cloves, cayenne, and pepper. Rub it over the pork, place in a baking dish, cover, and refrigerate 2 hours or overnight.
Zest the orange to make 1 teaspoon grated zest. Juice the orange. In a small saucepan, combine the orange zest, orange juice, dried figs, and sherry vinegar. Simmer very slowly, uncovered, for 10 minutes.

Make Onion Fig Marmalade

Heat the remaining 2 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until very soft, about 20 minutes. Add the dried fig mixture, sprinkle with sugar, cover, and continue to sauté very slowly until the onions are very soft, 30 minutes. Add 1/4 cup water and continue to cook uncovered until almost dry, 20 minutes. Season to taste with salt and pepper.

Fill + Cook the Pork Tenderloin

Place the pork on a work surface, cut side up. Season with salt. Spread the onion mixture evenly over the flattened pork. Close up the pork so it is its original shape and tie at 1-inch intervals with kitchen string. In a large skillet, bring the white wine, chicken stock, parsley, bay leaf, and whole cloves to a boil. Add the pork, reduce the heat to low, and simmer, turning occasionally, until the pork is done, 25 to 30 minutes. Remove the pork and keep warm. Reduce the stock by half and strain. Season with salt and pepper. Remove strings and slice meat into 3/4-inch slices.
Place on a platter and drizzle the sauce on top before serving.