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Pork Roast with Apricot-Fig Balsamic Finishing Sauce
using Apricot Fig Chutney and Fig Balsamic Vinegar from The Posh Gourmet
Recipe courtesy Sandie Jarrett

 Served with Lemon Broccoli and Garlic Cheese Mashed Potatoes, this delicious 'Sunday Dinner' can be prepared in well under 2 hours.

Preparing the Pork Loin

2-1/2 to 3 pound pork loin
2 cloves garlic, minced
2 teaspoons rubbed sage
2 teaspoons fresh rosemary, minced (or 1 teaspoon dried)
freshly ground black pepper, to taste
3/4 teaspoon sea salt or  to taste

Remove meat from the refrigerator about 20 minutes before roasting.  Move the oven rack to the lowest position in the oven.   Preheat the oven to 500°F. 

Wipe down the meat with paper toweling.  Using a sharp knife, remove any large pieces of fat and all silver skin.  Mix the garlic, sage, rosemary, sea salt, and pepper together in a small bowl.  Rub over the entire surface of the pork.  Place the pork on a rack in a small roasting pan and put on the lower rack of the hot oven.  Roast the pork for 15 - 20 minutes, until the pork begins to spatter. 

Reduce the oven temperature to 350°F and continue roasting the pork until an instant-read thermometer registers 150°F (about 12-15 minutes per pound).  The meat should be pale pink when cut in the thickest part.  Remove the meat from the oven, cover with aluminum foil, and allow to rest for 10 minutes before carving. 

Prepare the Apricot-Fig Balsamic Finishing Sauce while the pork is resting.

Slice the pork in 1/4 inch thick slices and arrange on a heated platter.  Spoon the Apricot Fig Balsamic Finishing Sauce (recipe follows) over the meat and serve. 

Preparing the Apricot-Fig Balsamic Finishing Sauce 

1/2 jar (about 4 oz.) Apricot Fig Chutney
1 tablespoon Fig Balsamic Vinegar
2 tablespoons pan juices or low sodium boxed chicken stock

Combine all ingredients in a small sauce pan and cook over medium heat, stirring frequently, until heated through.  Serve with pork roast.  If the mixture is too thick, thin with additional chicken stock.

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Content copyright © 2006 by Sandie Jarrett/The Posh  Gourmet. All rights reserved. 
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.