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Herb-Crusted Pork Roast with Ginger-Fig Compote

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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.