Roast Loin of Pork with Fig Preserves
Roast Loin of Pork with Fig Preserves
Ingredients
for the brine
-
½ tbsp table salt per cup of liquid used. If using kosher salt, ¾ tbsp per cup of liquid.
-
¼ tbsp (brown) sugar per cup of liquid used.
-
1 pint (16 0z, 473 ml) apple cider
for the roast
-
1 pork loin, butterflied in thirds (see images below)
-
½ to 1 cup fig preserves with balsamic vinegar
-
¼ lb (112 g) pancetta, thinly sliced
-
rosemary, chopped
-
olive oil
-
salt & pepper
-
Yukon Gold potatoes, washed and cut into equally sized chunks
-
2 garlic cloves, diced or grated
-
water, white wine, and stock (vegetable or chicken)
Directions
The Night Before
-
Carefully butterfly the pork loin 3 ways. Your butcher will do this for you. Otherwise:Divide the roast’s thickness into thirds. The first cut will be ⅓ of the way down from the top. Be careful not to cut through the meat. The object is to create a flap not a separate piece
-
Use your knife to cut the thicker portion in half, again creating a flap and not separate pieces. (Click image on left to see how it is done.)
-
Following the guidelines, mix enough of a brining solution to ensure that the roast is completely immersed. Select a large enough non-reactive pot, bowl, or sealable bag to make this possible. If need be, place a plate on top of the roast to keep it submerged. Place everything in the refrigerator.
Do not brine longer than 8 hours.
That Morning
-
Combine enough olive oil, rosemary, salt & pepper to coat both the roast’s exterior and the potatoes. Mix well and set aside.
-
Remove the pork from the brine, rinse it under tap water, and pat dry.
-
Open the roast and use the fig preserves to fully coat its inside.
-
Close/roll the roast, cover with marinade, and set aside.
-
On a clean work surface, spread a sheet of plastic wrap large enough to fully encase the rolled roast.
-
On top of the plastic wrap, place 4 or 5 pieces of butcher’s twine that are long enough to tie the roast.
-
Place the pancetta pieces atop the twine, making one large sheet. Use a pastry brush to coat the pancetta with the marinade.
-
Place the roast onto the pancetta and roll it, as you would a jelly roll, to completely cover it in pancetta. Tie the twine to secure the roast.
-
Coat the roast with olive oil before wrapping it in the plastic wrap. Place in the refrigerator until 30 minutes before the roasting is to begin. Refrigerate at least 1 hour, preferably several.
To Roast
-
Pre-heat oven to 400˚ F (204˚ C)
-
30 minutes before you start to roast the pork loin, remove the meat from the fridge and set aside.
-
Place potatoes in a large bowl, add reserved marinade, add garlic, and mix until well-coated. Place in a roasting dish/pan.
-
Unwrap the pork loin and place it on a rack in the center of the roasting pan. Add 1 cup of water to the pan. (See Notes.)
-
Place pork roast in the center of the oven.
-
15 minutes later place the potatoes on the same rack or above. Check the pork’s pan drippings and augment with stock and/or wine, if necessary. Repeat every 10 to 15 minutes, as needed. Do not allow to dry completely.
-
After 20 minutes, use a large spoon to rearrange the potatoes.
-
Roasting time will vary depending upon the size and cut of your roast. Begin checking the temperature of a 4 lb. roast after 45 minutes. For medium rare, a temperature of 145˚F (63˚ C) is required. Remember, the roast will continue to cook as it rests.
-
When the desired temperature is achieved, remove the roast, tent with aluminum foil, and allow to rest for at least 10 minutes.
-
If potatoes are roasted to you liking, remove and tent to keep warm.
-
If desired, strain the pan’s juices, separate the grease, and
-
serve as-is
-
heat in a pan over med-high heat to reduce
-
use a couple tbsp of the grease with an equal amount of flour to make a roux. To that roux, add the separated pan juices and additional wine or stock, as needed to make a gravy.
-
-
Check for seasonings.
-
After the roast has rested, remove the strings, slice, and serve immediately with the potatoes and sauce.
