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Roasted Pork Loin with Fig Sauce

Total Time

Prep: 1 hour Bake: 1-1/2 hours


16 servings (6-1/4 cups sauce)

Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.—Rian Macdonald, Powder Springs, Georgia
Roasted Pork Loin with Fig Sauce Recipe photo by Taste of Home


  • 1 pound dried figs, quartered
  • 1 cup sherry or reduced-sodium chicken broth
  • 1 medium lemon, sliced
  • 1 cinnamon stick (3 inches)
  • 2 whole cloves
  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 2 cups reduced-sodium chicken broth


  1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
  2. Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally.
  3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts

3 ounces cooked pork with 1/3 cup sauce: 249 calories, 5g fat (2g saturated fat), 56mg cholesterol, 256mg sodium, 25g carbohydrate (19g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

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