Herb-Crusted Pork Roast with Ginger-Fig Compote
Ingredients
- 6 large garlic cloves, smashed and chopped
For the Herb-Crusted Pork Roast:
- 2 tsp. rosemary, chopped
- 2 tsp. thyme, chopped
- 2 tsp. whole-grain mustard
- 1 tsp. dried lavender
- ¼ cup plus 1 tbsp. extra-virgin olive oil
- One 1-½-pound boneless pork loin roast
- 1 cup water
- ¼ cup honey
- 2 tbsp. fresh lemon juice
- One 1-inch piece of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
For the Fig-Compote:
- 1 tbsp. olive oil
- Reserved garlic and herbs (from step 6)
- ¼ cup raisins
- ½ cup dry red wine
- ¾ cup low-sodium chicken broth
- Figs (from step 4)
- Salt and pepper, to taste
Instructions
To prepare the pork:
- In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil.
- Add the pork and coat with the marinade; cover and refrigerate for at least 6 hours or overnight; bring the pork to room temperature before roasting.
- In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns; bring to a boil.
- Add the figs; cover and simmer over low heat until tender; about 10 minutes; remove from the heat and let steep for 10 minutes.
- Pre-heat the oven to 400°.
- Scrape the garlic and herbs from the pork; set them aside.
- Season the pork with salt and pepper.
- In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil.
- Add the pork and cook over moderately high heat until browned all over; about 4 minutes per side.
- Transfer the skillet to the pre-heated oven and roast the pork for about 20 minutes or until an instant-read thermometer inserted into the center of the meat registers 145° for medium or 160°F for well done.
- Transfer the pork to a cutting board and let rest for 10 minutes.
To prepare the fig compote:
- Heat the remaining 1 tablespoon of olive oil in the skillet.
- Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown; about 5 minutes.
- Add the raisins and wine; boil, over moderately high heat, until the wine is reduced by half; about 3 minutes.
- Add the chicken broth and boil for 3 minutes.
- Using a slotted spoon, transfer the figs to the skillet.
- Simmer over moderate heat until the liquid has reduced to about 1/2 cup; about 4 minutes.
- Season with salt and pepper.
To serve:
- Carve the pork into 1/2-inch slices and serve with the fig compote.
Notes
The figs can be refrigerated in their liquid for up to 5 days.
