If you want a really simple meal that will impress your family or dinner guests, this delicious Italian-style roasted pork loin, served with a delicious fig sauce is what you need. It is perfect for a special occasion or a weeknight dinner.
In Italy, pork is eaten all throughout the country since every region breeds its own breed of pig. In Central Italy where I first had the dish, it was made with Senese pork. It is so delicious and you can find this pork all through Sienna and Tuscany.
What I love most about this dish is how simple it is to make. There is no fuss with searing meat, and assembling it all is so quick. Like all Italian cooking, it is about the quality of ingredients.
The fig sauce for the roasted pork loin is also simple since we are using fig spread which can be found in most grocery stores and you don't have to worry about seasonality since it is jarred.
We love making this roasted pork loin to go with Italian roasted potatoes for the holidays or when we entertain guests but it is so simple, that you can make it during the week as well. This pork roast is a little sweet and a little salty and just so good.
What You Will Need
- Pork Loin: Make sure to use pork loin and not pork tenderloin. Look for a pork loin with a nice layer of fat on top. I used 2 pork loins (as you can see in the picture above) since I prefer to cook once and eat twice. The recipe below is for one pork loin.
- Fresh Rosemary and Thyme: Make sure to use fresh herbs.
- Chicken stock
- Shallot
- Kosher salt and pepper
- Fig spread: This can be found in the International section of most grocery stores.
- Olive oil: Any olive oil is fine.
How To Make Italian Oven Roasted Pork Loin
(full recipe below)
- Prep ingredients: Finely chop the fresh herbs and mix them in well with the salt and pepper.
- Prepare pork loin: Score the fat on the pork loin then place it in a roasting pan with a roasting rack.
- Roast: Roast the pork loin for 1 hour or until the internal temperature reaches 160 degrees.
- Make fig sauce: While the pork is roasting, saute the shallot in a small saucepan then add the chicken stock, and fig jam and mix well. Add this to a blender and blend until smooth then return to the pan and reduce by almost half.
- Rest pork: When the pork is done roasting, place it on a large plate or cutting board and cover it with aluminum foil for 20 minutes. You also want to pour the fat drippings from the pan into the fig sauce and mix well.
- Slive and serve: Slice the pork loin into ½ thick pieces and serve with the fog sauce on the side.
Recipe Tips!
- Make sure to allow the pork loin to rest: This really helps the pork to stay juicy.
- Buy pork loin that has fat on one side: I like to roast the pork loin with the fat side up and then I score it. The fat will crisp up in the oven and it adds so much flavor to the pork. You also don't need to sear it when you cook it this way.
- Finely chop those herbs and use fresh! using fresh herbs adds so much flavor. Make sure to finely chop them and give them a good crush with the salt and pepper to perfume all of the seasonings.
Recipe Substitutions And Variations
- Use Dried figs: If you can't find fig spread, you can use dried figs and simmer them in the chicken stock before pureeing.
- Use fresh figs: If fresh figs are in season, go ahead and use those! Add them to the hot chicken stock then puree.
Recipe Faqs
No. The pork loin has a nice layer of fat on it. Place the pork loin with the fat side up and roast uncovered allowing the fat to crisp up.
If you are using a roasting pan with a rack, you do not need to add liquid to the pan.
No. Pork loin and pork tenderloin are two different cuts of meat from a pig. Pork loin is a wider cut and pork tenderloin is a thinner more tender cut of meat.
Storing And Reheating
To store leftover roasted pork, place it in an air-tight container and store it for up to 3 days in the fridge. To reheat, wrap up slices of pork in aluminum foil and place in a pre-heated 350-degree oven for 10-15 minutes.
Our Favorite Side Dishes For Pork Loin!
Italian Roasted Pork Loin With Fig Sauce
Ingredients
- 2 ½ pound Pork Loin Roast
- 2 sprigs Each of Fresh Rosemary and Thyme herbs pulled from the stems
- 1 cup Chicken stock
- 1 Shallot
- 1 teaspoon Kosher salt
- ¼ teaspoon Pepper
- ½ cup Fig spread
- 3 tablespoon Olive oil divided
Instructions
- Preheat oven to 400 degrees.
- Finely chop the fresh herbs and mix them in with the salt and pepper and set aside.1 teaspoon Kosher salt, ¼ teaspoon Pepper, 2 sprigs Each of Fresh Rosemary and Thyme
- Score the fat on the pork loin then place it on a roasting rack (fat side up) inside a roasting pan.2 ½ pound Pork Loin Roast
- Rub 2 tablespoon of olive oil over the pork loin.
- Sprinkle the herb mixture over the pork making sure to coat it evenly.
- Roast the pork for 15 minutes then reduce the oven temperature to 350 degrees and continue cooking for 1 hour or until the internal temperature reaches 150 degrees.
- While the pork is roasting, saute the shallot in a small saucepan until translucent.1 Shallot
- Add the chicken stock, and fig spread and mix well and gently simmer for 5 minutes.1 cup Chicken stock, ½ cup Fig spread
- Add the fig sauce to a blender and blend until smooth then return to the pan and reduce by almost half then cover to keep warm.
- When the pork is done roasting, place it on a large plate or cutting board and cover it with aluminum foil for 20 minutes. You also want to pour the fat drippings from the pan into the fig sauce and mix well.
- Slice the pork loin into ¼- ½ thick pieces and serve with the fog sauce on the side.
meg says
Thank you for sharing this recipe