After the pan drippings are reduced, return the pork to the skillet and serve it straight from the pan for an impressive centerpiece.
Fig-Balsamic Glazed Pork
Serves: 8-10 servings
- 2 tablespoons vegetable oil
- 1 (3-pound) boneless pork loin
- 2 teaspoons kosher salt, divided
- 1 large red onion, halved and sliced
- 5 sprigs fresh rosemary
- 1 cup chopped fresh figs
- ½ cup honey
- ¼ cup balsamic vinegar
- 1 teaspoon minced fresh rosemary
- ½ teaspoon ground black pepper
- Garnish: fresh rosemary
- Preheat oven to 375°.
- Place oil in a 10-inch cast-iron skillet, and swirl to coat. Sprinkle pork with 1½ teaspoons salt; place in prepared pan. Arrange onion and rosemary sprigs around pork.
- In a small enamel-coated cast-iron skillet, bring figs, honey, vinegar, minced rosemary, pepper, and remaining ½ teaspoon salt to a simmer over medium heat. Cook, stirring frequently, until mixture is slightly thickened and figs start to break down, about 10 minutes. Generously brush fig mixture onto pork.
- Bake for 20 minutes. Baste with fig mixture, and bake until a meat thermometer inserted in thickest portion registers 145°, about 1 hour and 15 minutes more, basting with fig mixture every 10 minutes. Transfer pork to a plate.
- Place skillet with onions and drippings over medium heat, and bring to a boil. Cook until mixture is thickened and reduced by half, about 10 minutes. Return pork to skillet, and spoon sauce onto pork. Garnish with rosemary, if desired. Serve immediately.
Dried figs can also be used in place of fresh ones. Add ¼ cup water to skillet with dried figs when cooking.