This was our weeknight dinner when my husband’s sister, Isabelle told me she was coming over to see us. I was inspired to make a dinner with figs from my Trader Joe’s visit at my work lunch. It does involve many steps, but it’s not very time consuming.
I don’t feel like writing a whole lot but rather to say that we enjoyed having the juicy pork loin served with a side of figs and potatoes.
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Pork Loin with Balsamic Fig Compote and Cracked Basil Potatoes over Arugula
4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
Pork
- 3 tbsp. olive oil
- 5 fresh leaves of basil
- 2 lbs. pork tenderloin
- sea salt/ black pepper
- juice of half lemon
Balsamic Fig Compote
- 12 oz black figs, quartered (more for garnish)
- 5 leaves of fresh basil
- 2 tbsp. agave nectar (or sugar)
- 2 tbsp. fig preserve
- juice of half lemon
- sprinkle of salt
- 1/2 cup water
- 1/4 cup balsamic vinegar
Cracked Basil Potatoes
- 3 lbs. assortment of potatoes
- 5 leaves of fresh basil
- 1/4 cup olive oil
- 4 cloves garlic
- salt & black pepper
- 1/4 cup fresh basil, chopped
Arugula leaves for serving
Directions:
Pork
Season the pork loin with salt and pepper. Add olive oil in a heated cast iron skillet and add the basil leaves and let it cook for 30 seconds. Add the pork loin and braise on all sides under medium high heat for about 3 minutes per side. Add half of the lemon juice, lower the heat and close the lid of the skillet and let it cook for about 15 minutes or until it’s fully cooked. You can check if the meat has been cooked all the way by inserting an instant read meat thermometer into the center of the pork. The thermometer should be at 145 degrees.
Balsamic Fig Compote
Combine all the ingredients in a medium size saucepan, stir and let it simmer under medium heat until half of the liquid is evaporated.
Cracked Basil Potatoes
Fill a pot with water and add potatoes. Let it boil for about 20 minutes. Remove from pot and let it cool slightly. Crack the potatoes by smashing them with your hand lightly. Season with salt and pepper.
In a saute pan, heat olive, garlic and basil. Add cracked potatoes and let it cook for a few minutes to soak in all the infused flavors of the oil and herbs.
Transfer the pork to a cutting board. Let the pork rest for 5 minutes. Cut the pork crosswise into 1/4″ thick slices. Arrange the pork slices on plates. Spoon the fig compote over the pork. Add a side of cracked potatoes and arugula and serve immediately.
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