Figgy Balsamic Pork Recipe

by vitus
Figgy Balsamic Pork:

Are you tired of the same old pork chops and roasts? Do you yearn for a dish that’s both sweet and savory, with a touch of elegance? Then look no further than figgy balsamic pork!

What Is Figgy Balsamic Pork?

Figgy balsamic pork is a dish typically made with pork loin or tenderloin cooked with a glaze or sauce made from balsamic vinegar and fig preserves or fresh figs. Combining the tangy balsamic vinegar and the sweetness of the figs creates a deliciously rich and flavorful sauce that complements the pork beautifully.

Ingredients:

For The Pork:

  • 1 (4-5 pound) bone-in pork shoulder (or boneless pork loin if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper

For The Fig Balsamic Sauce:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 cup dried figs, quartered
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried rosemary

For Serving (Optional):

  • Mashed potatoes or roasted vegetables
  • Fresh chopped parsley

Instructions:

  1. Prep the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine olive oil, thyme, garlic powder, salt, and pepper. Rub this spice mixture all over the pork, ensuring it gets into all the crevices.
  2. If using boneless pork loin: cut it into 2-inch thick slices and pound them slightly to an even thickness. Season generously with salt and pepper.
  3. Sear the Pork: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully sear the pork shoulder on all sides until golden brown. This should take 5-7 minutes per side. You should sear the pork in batches if using a smaller pot.
  4. Don’t crowd the pan: Searing requires space for even browning. If you overcrowd, the pork will steam instead of sear.
  5. Deglaze and Simmer: Remove the pork from the pot and set it aside once seared. Add the chopped shallot to the pot and cook until softened about 1 minute. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot (these add fantastic flavor!). Bring the vinegar to a simmer and cook for a minute, letting the alcohol burn off slightly.
  6. Add the Figs and Broth: Stir in the quartered figs, chicken broth, brown sugar, Dijon mustard, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the figs soften and the sauce thickens slightly.
  7. Return the Pork and Finish Cooking: Nestle the pork shoulder back into the pot with the sauce. Cover the pot and transfer it to a preheated oven at 325°F (165°C). Bake for 2-2.5 hours until the pork is fork-tender and falls off the bone.
  8. Simmer the sauce with the pork for about 30 minutes or until cooked through for boneless pork loin.
  9. Serve and Enjoy: Once cooked, remove the pork from the pot and let it rest for 10 minutes before shredding it with two forks. Shred the pork directly into the sauce, coating it evenly. Serve immediately over mashed potatoes or roasted vegetables garnished with fresh chopped parsley for a pop of color.

What To Serve With

  • Creamy Mashed Potatoes: This classic comfort food provides a delightful contrast to the tangy sauce. For an extra flavor boost, infuse the mashed potatoes with roasted garlic or milk with fresh herbs like thyme or rosemary.
  • Roasted Vegetables: Roasting vegetables brings out their natural sweetness and caramelizes them slightly, creating an excellent counterpoint to the rich sauce. Consider a medley of root vegetables like carrots, parsnips, and potatoes, or try a combination of Brussels sprouts, broccoli florets, and red onion. Drizzle the vegetables with olive oil, balsamic vinegar, and a sprinkle of brown sugar before roasting to add a touch of luxury.
  • Rice Pilaf: This fluffy rice dish soaks up the delicious sauce, providing a hearty base for the pork. Add chopped pecans or dried cranberries to the rice pilaf for a sweet and crunchy texture.
  • Arugula Salad with Balsamic Vinaigrette: The peppery arugula salad cuts through the dish’s richness, while the balsamic vinaigrette provides a familiar flavor echo. Add crumbled blue cheese, thinly sliced pears, or toasted walnuts for extra flair.
  • Roasted Asparagus: Simple roasted asparagus adds a touch of vibrant green and a slightly sweet flavor profile that complements the figgy balsamic pork sauce. Drizzle the asparagus with olive oil, salt, and pepper before roasting.
  • Grilled Zucchini: Grilled zucchini provides a healthy and refreshing side dish. Brush zucchini slices with olive oil, season with salt and pepper, and grill until tender-crisp. Drizzle with a squeeze of lemon juice for a burst of fresh flavor.
  • Bread for Sopping: Crusty bread is a fantastic addition to the delicious sauce. Consider a loaf of sourdough bread, focaccia, or a baguette.
  • Fresh Herbs for Garnish: Chopped fresh parsley, thyme, or rosemary adds color and freshness to the dish.

Health Benefits

Pork:

  • Protein: Pork is a good source of high-quality protein essential for muscle growth and repair.
  • Vitamins and Minerals: It contains various vitamins and minerals, including B vitamins (like B12, niacin, and riboflavin) and minerals such as zinc and phosphorus.
  • Healthy Fats: Lean cuts of pork can provide healthy fats, including monounsaturated fats, which are beneficial for heart health when consumed in moderation.

Figs:

  • Dietary Fiber: Figs are rich in dietary fiber, both soluble and insoluble. Fiber aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
  • Antioxidants: Figs contain antioxidants such as phenols and flavonoids, which help neutralize harmful free radicals in the body and reduce oxidative stress.
  • Vitamins and Minerals: They are a good source of vitamin K and minerals like potassium and magnesium, essential for bone health, muscle function, and blood pressure regulation.

Balsamic Vinegar:

  • Low in Calories: Balsamic vinegar is lower in calories than other dressings or sauces, making it a healthier option for flavoring dishes.
  • Antioxidants: It contains antioxidants that can help protect cells from damage caused by free radicals.
  • Potential Blood Sugar Control: Some studies suggest that consuming balsamic vinegar may help improve insulin sensitivity and regulate blood sugar levels, though more research is needed.

Overall Health Benefits Of Figgy Balsamic Pork:

  • Balanced Nutrition: When prepared with lean cuts of pork and moderate amounts of figs and balsamic vinegar, figgy balsamic pork can provide a balanced combination of protein, healthy fats, fiber, vitamins, and minerals.
  • Heart Health: Components such as lean protein, healthy fats from pork, and antioxidants from figs and balsamic vinegar may contribute to heart health by helping to lower cholesterol levels and reduce inflammation.
  • Digestive Health: The fiber content from figs and potentially from other ingredients like vegetables can support digestive health and regularity.
  • Weight Management: Combining protein and fiber in figgy balsamic pork can help promote satiety, making it easier to manage appetite and potentially support weight management goals.

Final Thoughts

Figgy balsamic pork is a culinary adventure waiting to be experienced. It’s a dish that transcends the ordinary, offering a symphony of sweet and savory flavors that will tantalize your taste buds. The tender, juicy pork nestled in a rich, fig-infused balsamic sauce will impress your family and friends, whether it’s a casual weeknight dinner or a special occasion.

More Meat Recipes:

Figgy Balsamic Pork

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 620 calories 22 grams fat

Ingredients

For The Pork:

  • 1 (4-5 pound) bone-in pork shoulder (or boneless pork loin if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper

For The Fig Balsamic Sauce:

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 cup dried figs, quartered
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried rosemary

For Serving (Optional):

  • Mashed potatoes or roasted vegetables
  • Fresh chopped parsley

Instructions

  1. Prep the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine olive oil, thyme, garlic powder, salt, and pepper. Rub this spice mixture all over the pork, ensuring it gets into all the crevices.
  2. If using boneless pork loin: cut it into 2-inch thick slices and pound them slightly to an even thickness. Season generously with salt and pepper.
  3. Sear the Pork: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully sear the pork shoulder on all sides until golden brown. This should take 5-7 minutes per side. You should sear the pork in batches if using a smaller pot.
  4. Don't crowd the pan: Searing requires space for even browning. If you overcrowd, the pork will steam instead of sear.
  5. Deglaze and Simmer: Remove the pork from the pot and set it aside once seared. Add the chopped shallot to the pot and cook until softened about 1 minute. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot (these add fantastic flavor!). Bring the vinegar to a simmer and cook for a minute, letting the alcohol burn off slightly.
  6. Add the Figs and Broth: Stir in the quartered figs, chicken broth, brown sugar, Dijon mustard, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the figs soften and the sauce thickens slightly.
  7. Return the Pork and Finish Cooking: Nestle the pork shoulder back into the pot with the sauce. Cover the pot and transfer it to a preheated oven at 325°F (165°C). Bake for 2-2.5 hours until the pork is fork-tender and falls off the bone.
  8. Simmer the sauce with the pork for about 30 minutes or until cooked through for boneless pork loin.
  9. Serve and Enjoy: Once cooked, remove the pork from the pot and let it rest for 10 minutes before shredding it with two forks. Shred the pork directly into the sauce, coating it evenly. Serve immediately over mashed potatoes or roasted vegetables garnished with fresh chopped parsley for a pop of color.

You may also like

Leave a Comment