Name: Pancetta- and Herb-Roasted Pork with Fig Jam
Yield: 12 Servings
Ingredients: 4 cups dry red wine (from two 750-ml bottles); 3 cups water; 48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes; 2 cups sugar; 1/2 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1 tablespoon fine-grained sea salt; 2 teaspoons ground black pepper; 2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total); 3 ounces thinly sliced pancetta

Skip to main content

Image may contain Food Lunch Meal Pork and Dish

Recipe notes

Back to top