Pork Roast with Fig Sauce

Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork.

Yield: 6 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 31%
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Protein: 25.7g
  • Carbohydrate: 12.6g
  • Fiber: 1.7g
  • Cholesterol: 62mg
  • Iron: 1.4mg
  • Sodium: 421mg
  • Calcium: 54mg


  • 1 (1 1/2-pound) boneless pork loin roast, trimmed
  • 1 1/4 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 1/2 cup finely diced dried figs, divided
  • 1/4 cup apple juice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallots


  1. 1. Preheat oven to 375°.
  2. 2. Rub pork with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 1 hour or until a thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
  3. 3. While pork stands, combine 1/4 cup figs and apple juice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool slightly.
  4. 4. Place fig mixture, broth, and next 3 ingredients in a food processor, and process until smooth. Spoon mixture into a small bowl. Stir in shallots, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 cup figs. Serve immediately with pork.
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