Herb-Crusted Pork Loin with Fig Sauce
Victoria Cherniag Ruiz
If you want to innovate this Christmas dinner, this herb-crusted pork loin with fig sauce recipe is perfect for you. You'll surprise all your guests!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 kilos pork loin
  • 1/4 cups olive oil
  • 2 tablespoons fresh thyme
  • 2 tablespoons sage, fresh
  • 2 tablespoons fresh rosemary
  • 1 tablespoon coarse salt
  • 2 tablespoons pepper
  • 2 cups red wine
  • 1/4 cups lemon juice
  • 15 dry figs, diced
  • 100 grams bacon
Preparation
1h 30 mins
0 mins
Medium
  • Mix the olive oil, thyme, sage, fresh rosemary, coarse salt, and pepper.
  • Marinate the loin for one hour with this mixture.
  • Place the bacon on top of the loin overlapping slightly, with the ends down. Put in a baking dish.
  • Bake at 250°C for 30 minutes. Lower the temperature to 200 and leave it until the thermometer reads 145°F.
  • For the sauce: Bring to a gentle boil until thickened the red wine, lemon juice, and dried figs. Adjust with salt and pepper.
  • When you remove the loin from the oven, let it rest for 10 minutes and then slice it.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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