Roasted Pork Loin With Figs

“An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.”
1hr 30mins

Ingredients Nutrition


  1. Marinade figs in Grand Marnier for about an hour.
  2. Butterfly pork loin lengthwise.
  3. Season with thyme, salt and pepper.
  4. Put figs end to end down center of opened pork loin.
  5. Close up and tie securely.
  6. Heat left over marinade, brown sugar and marmalade in micro to melt.
  7. Season outside of pork with salt and pepper and spread in marinade.
  8. Bake and baste in a 350-degree oven about 1 hour 10 minutes or until an instant-read thermometer reaches 155 degrees.
  9. Remove and cool.
  10. Cut into 1/2 to 3/4 inch slices, each showing a cut fig in the center.
  11. Do not over cook.

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