Roast Pork Loin with Fig Ginger Glaze

by Emily Kemme

This succulently sweet pork entrée will surprise you with it’s spicy hints of ginger.

Roast Pork Loin with Fig Ginger Glaze

1 4 1/2 lb pork loin, rinsed and dried

Nonstick olive oil spray

1 c. fig ginger jam (Note:  if you can’t find this type, substitute any type of garlic and fig jam.  There are many varieties available.  I prefer Stonewall Kitchen Fig and Ginger Jam)

3/4 c. Minute Miso

3/4 c. Champagne vinegar

2 T finely grated orange zest

3 garlic cloves, minced

3/4 c. chicken broth

generous splash Madeira

Preheat oven to 400°F.  Coat large roasting pan with cooking spray.  Combine jam, miso, vinegar, orange zest and garlic in small saucepan over medium heat. Bring to boil and cook until thickened.  Set aside.

Sprinkle pork with salt and pepper and place in roasting pan without rack. Brush with 1/2 c. glaze; roast 30 minutes.  Turn pork over with tongs and brush with 1/2 c. glaze.  Continue to roast until meat thermometer inserted into center of pork registers 155°F, about 45 minutes longer. Transfer pork to cutting board, cover in foil and let rest 10 minutes.

Add chicken broth to remaining glaze and bring to simmer.  Add Madeira, and continue simmering until sauce thickens so that it coats the back of a spoon. Season with salt and pepper to taste.

Slice pork into 1/2 inch pieces and serve with sauce.  A nice side is mashed potatoes.

Serves 8-10.

 

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