Pancetta- and Herb-Roasted Pork with Fig Jam
See full recipe on: Bon Appetit
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 |
Nutrition 12 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 773 | — |
| Fat | 34g | 53% |
| Carbs | 42g | 14% |
| Protein | 57g | 115% |
| Fiber | 1g | 6% |
| Cholesterol | 174mg | 58% |
| Sodium | 191mg | 7% |
Preparation |
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