PREP TIME | COOK TIME | TOTAL TIME
35 minutes | 40 minutes
Pork loin filet is rubbed with salt, pepper, and thyme, then roasted and topped with a sublime fig sauce. Festive and simple, perfect for holiday entertaining!
- • 2 tablespoons extra-virgin olive oil
- • 1 (27 ounce) Smithfield Original Recipe Marinated Fresh Pork Loin Filet, trimmed
- • 1/2 teaspoon salt
- • 1/2 teaspoon pepper
- • 1/2 teaspoon dried thyme
- • 2 large shallots, minced
- • 1 jar (10 ounces) fig preserves
- • 1/3 cup Dijon mustard
- • 2 tablespoons lemon juice
- • pinch of cracked red pepper
- Preheat oven to 425° F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil; swirl to coat. Season the pork with the salt, pepper, and thyme; add to pan and sauté 4 minutes. Turn pork over; place pan in oven for about 25-30 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board, tent with foil and let stand while you make the fig sauce.
- Being very careful – the handle on the pan will be HOT! – place pan back on the stove over medium-high heat; stir in the shallots with the pork drippings; sauté for about 2-3 minutes. Season with a pinch of salt and pepper. Stir in the fig preserves, mustard, lemon juice, and cracked red pepper. Allow liquid to deglaze the pan, about 1 minute. Taste and adjust seasoning, if necessary.
- Cut the pork into thin slices. Divide onto plates with some of the fig sauce. Serve immediately and enjoy!