PAN-ROASTED PORK LOIN
with Honeyed Figs and Caramelized Fennel
About the Recipe
Pork has a character all its own. If you, like me, are a fan, this recipe is sine qua non. Cooked on the bone, the meat is rich and flavorful by itself, and the addition of fennel, garlic, onions, figs and honey send it over the top. Be sure, however, to buy well-marbled, fatty-enough meat. I look for "heritage" pork. The new-fangled "white meat," "diet" pork — dry, tasteless mystery meat — doesn't have much to be said for it. Also be sure to have the butcher crack between the bones so you can easily cut the chops apart when time to serve them.
Note: If fresh figs are unavailable, hard-ripe pears cut into wedges can be used instead.
Pan-Roasted Pork Loin with Honeyed Figs and Caramelized Fennel
Serves 6-8
Ingredients
5 cloves garlic, minced
7–9 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt
1 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
1 bone-in pork loin (6–8 chops), fat on and have butcher crack the bones for easy cutting
5 cloves garlic, peeled or unpeeled
3 organic lemons, thinly sliced crosswise and seeds removed
3 red onions, each cut into 8 wedges
2 bulbs fresh fennel, trimmed and each cut vertically into 8–10 pieces
2 teaspoons ground fennel
Fine sea salt and freshly ground black pepper, to taste
3 tablespoons honey
12 fresh figs, trimmed and cut in half vertically or 15 dried figs, halved and soaked in water for 15 minutes
1⁄2 cup chopped fresh cilantro or Italian parsley, for garnish
Method
Place the minced garlic, 3 tablespoons of the oil, the kosher salt, and the thyme in a food processor and process until well combined.
Place the pork, fat side up, in a roasting pan just large enough to hold it. Rub the marinade mixture all over it. Cover and refrigerate. (The pork can marinate for up to 3 hours at room temperature before roasting or refrigerating. It will keep in the refrigerator for up to 3 days.)
Remove the pork from the refrigerator.
With racks adjusted to the lower-third and center positions, pre- heat the oven to 400°F.
On a sheet pan, toss the whole garlic, lemon slices, onions, fresh and ground fennel, sea salt, and pepper with 4 to 6 tablespoons of the oil or enough to coat them well. The vegetables should be in a single layer. If too crowded, use a second sheet pan. Place the vegetables on the lower rack of the oven or on both racks if using a second pan.
Roast, tossing occasionally, for 40 to 60 minutes, or until the vegetables are tender and a bit caramelized. If using 2 pans, reverse their positions in the oven about halfway through cooking. Remove from the oven and set aside.
When done, transfer the pork to a cutting board and let it rest for at least 20 minutes. Raise the oven temperature to 425°F.
While the meat is resting, toss the honey with the cooked vegetables. Add the figs and return to the oven for 10 to 15 minutes, or until the figs and vegetables are piping hot. Remove from the oven and toss in any pork juices that have accumulated on the cutting board. Taste and adjust the sea salt and pepper as needed.
Slice the rested pork between the bones into chops and place them on a platter. Spoon the vegetable–fig mixture over the top of the chops and drizzle with any newly accumulated pork juices. Garnish with the cilantro or parsley and serve.