Pork Loin with Balsamic Fig Sauce - a delicious roasted pork loin full of flavor and juiciness! This stuffed pork loin recipe is layered with some savory ingredients like thyme, rosemary, garlic and bacon... then served with the most amazing sweet and savory fig balsamic sauce. A delicious meal worthy of a special occasion or just because you're craving something really satisfying and tasty!
This post has been updated since its original publish date in December 2019.
Jump to:
How is it December 15th!?? Can we just push “pause” for a moment so we can truly embrace this holiday season?
Honestly, I’ve been so busy with work and life that I haven’t taken the time to rest and remember the reason for this special season.
So I took a personal health day yesterday! And I’m so glad I did.
I chilled on the couch, watched some cheesy Christmas movies, did a bit of Christmas shopping via the computer, and watched the hubs put up the Christmas tree. It was completely unproductive and sooo fabulous.
AND so needed.
I woke up today and hit the ground running. Well maybe not running but walking briskly (I’m not really a runner. Lol).
How about you… are you taking a few minutes to sip on some hot chocolate, watch the snowfall and read that book that’s been sitting on your night stand for months?
Today is your day my friend - or maybe it’s tomorrow. However you can manage, take some time for you and do whatever fills you up. You’ll be so glad you did.
And then when you get back to the business of life and the business of holiday shopping, decorating, and menu planning, be sure to check out this Oven Roasted Pork Loin with Balsamic Fig Sauce!
The Best Pork Loin Recipe:
I’m not gonna lie - It’s kind of amazing!
I was always one of those people who thought the pork loin was this flavorless lean cut of pork that didn’t really deserve a place on my table… until now. Usually I would opt for a tasty pork shoulder in some Pork Ragu, Pork sliders, or Carnitas.
But I have cracked the code my friend, and turned this mild pork loin into a garlic herbaceous flavor-infused juicy pork roast. With the tastiest sweet and tangy balsamic sauce.
You see, pork loin is a very lean and mild flavored cut of meat. That is, unless you take the time to infuse some savory deliciousness into it.
Which is exactly what I did. I decided to stuff it with some herbs, garlic and bacon! Yes – you read that right! I mean why not add more pork to our pork - right?
It’s an amazing flavor combination my friend - wouldn't you agree?
I’d love to tell you all about it!
How do you Make this Stuffed Pork Loin Recipe:
- First, we’ll make the stuffing mixture. Add the olive oil, garlic, and pepper flakes to a small nonstick skillet. Cook over medium heat, stirring frequently for about 2-3 minutes. Add the rosemary and thyme and cook 30 more seconds then remove from the heat.
- Next, add the bacon to the food processor and blend until it becomes a smooth paste. Then add the garlic/herb mixture, and lemon juice. Blend for another 30 seconds or until the mixture is combined.
- Now we’ll prep the pork loin. I thought I'd add a quick video to show you exactly how to do this!
Then cover the loin with plastic wrap and use a meat pounder to even it out.
- Next sprinkle 1 tablespoon of salt over both sides of roast and rub into the meat. Spread the inside of the roast with the bacon/herb/garlic mixture, leaving a ¼ inch border on all sides.
- Fold the roast back together. There should be three layers folded together and the fat cap should be on top. Then use kitchen twine to tie off the loin.
- Set the roast fat side up on a prepared baking sheet and refrigerate for 1 hour. Adjust the oven rack to middle position and heat oven to 400 degrees. Transfer the stuffed pork loin to oven and cook until the center meat registers 135-140 degrees on a meat thermometer, about 35-40 minutes.
Remove roast from oven, tent with aluminum foil, and let it rest for 20 minutes. (This is a great time to make a quick side dish like these Simple Skillet Green Beans!). Reserve any pan drippings for the sauce.
- Heat a bit of olive oil in a large skillet over high heat. When it's good and hot Add the roast with the fat side down, brown all sides (except the bottom.) This should only take 4 to 6 minutes. Transfer the stuffed pork loin to a carving board and cut the twine off the roast.
- Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Then add chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2 minutes.
Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
What to Serve with a Pork Roast:
- Balsamic Glazed Brussels Sprouts
- Roasted Parmesan Broccoli
- Warm Cauliflower Spinach Salad with Pancetta
- Instant Pot Mashed Potatoes
- Cauliflower with Asiago Cheese and Golden Raisins
- Creamy Parmesan Risotto
This Oven Roasted Pork Loin recipe with Balsamic Fig Sauce is full of savory flavors and topped off with the perfect tangy sweet fig sauce!
It makes a fancy entrée for a holiday meal or a special dinner with family or friends.
Oven Roasted Pork Loin Recipe with Balsamic Fig Sauce
A delicious roasted pork loin full of flavor and juiciness! This stuffed pork loin recipe is layered with some savory ingredients like thyme, rosemary, garlic and bacon... then served with the most amazing sweet and savory balsamic fig sauce. A delicious meal worthy of a special occasion or just because you're craving something really satisfying and tasty!
Ingredients
For The Stuffing Mixture:
- 3 tablespoons olive oil
- 6 large garlic cloves minced
- ¼ teaspoon red pepper flakes
- 2 tablespoon chopped fresh rosemary
- 3 tablespoons chopped thyme leaves
- 9-10 slices raw bacon (11 ounces) cut into 1-inch pieces
- 1 tablespoon lemon juice
For The Pork Loin:
- 1 3-4 pound boneless center-cut pork loin roast
- 1 tablespoon salt
For The Fig Sauce:
- Pan drippings from roasting the pork loin
- ¾ cup chicken stock
- 5 tablespoons fig jam
- 2 tablespoons balsamic vinegar
Instructions
For The Stuffing Mixture:
- Add the olive oil, garlic, and pepper flakes to a small nonstick skillet. Cook over medium heat, stirring frequently for about 2 minutes. Add the rosemary and thyme and cook 30 more seconds then remove from the heat.
- Next, add the raw bacon to the food processor and blend until it becomes a smooth paste. Then add the garlic/herb mixture and the lemon juice and blend for another 30 seconds or until the mixture is combined.
For The Pork Loin:
- Adjust the oven rack to middle position and heat oven to 400 degrees F.
- Position the roast on a cutting board with the fat side up. On one long side of the roast, insert knife one-third from bottom, and cut horizontally, stopping ¾ inch before the edge. Open up the flap as you go. Keep the knife parallel to the cutting board, cut through the thicker portion of roast about ½ inch from the bottom of roast, stopping about ¾ inch before the edge. Do not cut all the way through the meat!
- Cover the loin with plastic wrap and use a meat pounder to even it out.
- Sprinkle 1 tablespoon of salt over both sides of roast (½ tablespoon per side) and rub into the meat. Spread the inside of the roast with the bacon/herb/garlic mixture, leaving ¼-inch border on all sides.
- Next, fold the roast back together ensuring that the fat cap is on top (there should be three layers folded together). Next, place 6-8 pieces (as needed) of twine at 1-inch intervals under the bottom of the roast and tie it off.
- Set the roast fat side up on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Transfer to preheated oven and cook pork loin until meat registers 135-140 degrees, about 30-40 minutes.
- Remove roast from oven, tent with aluminum foil, and let it rest for 10-15 minutes. Reserve any pan drippings for the sauce.
- Heat a bit of olive oil in a large skillet over high heat - let it get good and hot. Add the roast with the fat side down, and brown all sides except the bottom (this should only take 4 to 6 minutes.) Transfer roast to carving board and remove twine.
For The Fig Sauce:
- Remove all but one tablespoon of oil from the skillet you seared the pork loin in. Add any pan drippings from the roasting sheet to the skillet. Add the chicken stock, balsamic vinegar and fig jam and whisk together until simmering. Saute for 2-4 minutes. Until it thickens slightly.
- Slice the roast into ½-inch-thick slices, drizzle with the fig sauce and enjoy!
Nutrition Information
Yield
8Serving Size
1 ½-inch slice of tenderloinAmount Per Serving Calories 268Total Fat 12gSaturated Fat 3gUnsaturated Fat 0gCholesterol 92mgSodium 827mgCarbohydrates 6gFiber 1gSugar 4gProtein 32g
char
This looks awesome and I am so excited to make it ! I have one question though , is the bacon raw or somewhat cooked when it goes in the blender for the stuffing ? looking forward to your answer so I can make it soon .
Thanks !!
holly
Hello char, The bacon does go into food processor raw! Let me know if you enjoy the meal, happy cooking!
karen donohoe
That's what I wanted to know!! Ty!! Kind of important!!! Lol!
karen donohoe
Talking about the bacon!
holly
Got it!
holly
Just a little. LOL Glad we cleared that up. 😀
Kait
So delicious!! I highly recommend to at least double the filling though
holly
Thanks so much, Kait! I like how you think - I'm all about the filling as well.
Melissa
The pork loin turned out beautifully and tasted delicious! I will reduce the cooking time to 20 minutes because I like the meat juicy with a tinge of pink. The fig sauce is delicious and a great complement to the herb flavored pork. Thanks for the creative recipe.
holly
Hi Melissa medium rare is the way to go, I love a little pink in my meat too! I'm so happy you enjoyed the recipe!