Pork Loin, Fig Sauce and Rosemary Potatoes

I had questions asking how I made the fig sauce from last nights dinner. Well you ask and you shall receive. I will also include the potatoes and pork in this write up as well. Enjoy!


Fig Sauce:

5 ripe figs
1/2 teaspoon ginger
1 cinnamon stick
1 tbsp good balsamic vinegar
1 teaspoon granulated sugar
1 teaspoon brown sugar
juice of 1 orange

Roughly chop the figs. In a saucepan over medium high heat add in the figs,  juice of the orange, cinnamon stick, both sugars, and ginger. Whisk together well until there are no more granules. Pour in the balsamic vinegar and bring up to a boil. It will thicken as it boils. Bring down to low, give it a taste, add anything you may think it needs and let simmer one minute. Pour immediately over the pork loins and serve.


Pork Loin:

I used 2 pork loins (about 2 pounds)

3/4 cup olive oil
1-1/2 sprigs fresh rosemary
5-6 sprigs fresh Thyme
I only had dry Marjoram on hand, so a good heaping teaspoon
5 cloves garlic, chopped

In a saucepan add all ingredients, bring to a boil, give it a good stir and turn it off. Pork this over the pork loin, wrap and pop in the fridge to marinate. Anywhere from 30 minutes to an hour will do. Preheat your oven to 375 and bake for a good 30 minutes or until the temperature reads 160.


I popped the potatoes in at the same time as the pork in a separate cookie sheet. I used baby potatoes as many or as little as you need. Cut them in half, coated them with olive oil, salt, pepper and fresh rosemary, turn them about half way through the 30 minutes so they get nice and golden brown on each side.

Steamed broccoli with a little lemon will do the trick for a veggie. Enjoy!!



Copyright © 2013 Salvo-lutions by, Dana Salvo