Pork Loin with Fig Sauce

After my savory hot sandwiches (a previous recipe), I wanted to cook something else with the extra figs. So I created a new rich, delicious sauce using the figs, soy sauce, balsamic vinegar, and a few other ingredients. I decided the perfect match for the sauce would be a tender, juicy pork loin. Putting those together makes one great dinner.

Pork Loin with Fig Sauce


(Recipe by:Chef Yasue Siewert)


Prep.: 15 minutes
Cook: 10 minutes


Makes 4 servings


1 tbsp butter
2 cloves garlic, minced
¼ medium-sized onion, minced
6 dried figs, cut into small pieces
1 tbsp white wine
1 tbsp balsamic vinegar
2 tbsp soy sauce
pinch of salt
pinch of black pepper
4 tbsp heavy cream

2 tbsp olive oil
4 slices pork loin
¼ tsp kosher salt
1/8 tsp black pepper
2 tbsp flour


Heat the small saucepan over medium-high heat, add butter, garlic, and onion and sauté until cooked through. Add figs and cook another 2 minutes. Add white wine and cook until alcohol is evaporated. Add balsamic vinegar, soy sauce, salt, and black pepper, and cook another few minutes.
Put mixture into food processor and puree. Add heavy cream and pulse a couple of times until incorporated.

Sprinkle salt and black pepper on both sides of pork loin and dredge in the flour to coat.

Heat the skillet over medium heat and add olive oil and pork. Cook both sides until golden brown and cooked through, about 4 minutes per side. Remove pork, put onto plate, cover with aluminum foil, and rest for 10 minutes.

Meanwhile, using same skillet, put in sauce mixture and heat and cook with remained pork juice and bits on the bottom of the skillet.

Place pork on dinner plate with sauce. Serve warm.

* Sauce can be made in advance.

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