Pancetta- and Herb-Roasted Pork with Fig Jam

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This herb-roasted pork with fig jam is a sophisticated take on a classic roast, offering a beautiful balance of savoury and sweet flavours. The pork loin is marinated overnight in a fragrant blend of rosemary, sage, and thyme, then draped in delicate layers of pancetta that crisp up beautifully in the oven. The richness of the meat is perfectly offset by a deep, dark jam made from dried Mission figs, red wine, and a hint of citrus.

As a high-protein main course, this dish is excellent for weekend entertaining or a special family gathering. The fig jam can be prepared up to a week in advance, allowing you to focus on achieving the perfect roast. Serve generous slices of the succulent pork with a spoonful of the jam and some seasonal greens for a truly memorable meal.

Ingredients for Pancetta- and Herb-Roasted Pork with Fig Jam

950ml dry red wine (from two 750-ml bottles)
725 ml de agua
48 dried black Mission figs (about 350g ), stemmed, cut into 1/4-inch cubes
475ml sugar
120ml de jugo de limón fresco
120ml de aceite de oliva virgen extra
2 cucharadas de salvia fresca picada
2 cucharadas de tomillo fresco picado
2 cucharadas de romero fresco picado
1 tablespoon fine-grained sea salt
2 cucharaditas de pimienta negra molida
2 1.6kg boneless pork loin roasts, tied to hold shape (3.2kg total)
90g thinly sliced pancetta*

How to make Pancetta- and Herb-Roasted Pork with Fig Jam

Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 950ml , stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 204°C. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into centre of pork registers 63°C, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.

*Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.