Roast Pork Loin Filet with Fig Sauce

• Produce

  • 2 Shallots, large
  • 1/2 tsp Thyme, dried

• Condiments

  • 1/3 cup Dijon mustard
  • 1 jar Fig preserves
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 pinch Red pepper, cracked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • • 1 (27 ounce Smithfield Original Recipe Marinated Fresh Pork Loin Filet, trimmed

Found on bellyfull.net

Description

Ingredients

• • 2 tablespoons extra-virgin olive oil
• • 1 (27 ounce) Smithfield Original Recipe Marinated Fresh Pork Loin Filet, trimmed
• • 1/2 teaspoon salt
• • 1/2 teaspoon pepper
• • 1/2 teaspoon dried thyme
• • 2 large shallots, minced
• • 1 jar (10 ounces) fig preserves
• • 1/3 cup Dijon mustard
• • 2 tablespoons lemon juice
• • pinch of cracked red pepper

Directions

• Preheat oven to 425° F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil; swirl to coat. Season the pork with the salt, pepper, and thyme; add to pan and sauté 4 minutes. Turn pork over; place pan in oven for about 25-30 minutes or until a thermometer registers 145° in the thickest part. Remove pork from pan; place on a cutting board, tent with foil and let stand while you make the fig sauce.
• Being very careful - the handle on the pan will be HOT! - place pan back on the stove over medium-high heat; stir in the shallots with the pork drippings; sauté for about 2-3 minutes. Season with a pinch of salt and pepper. Stir in the fig preserves, mustard, lemon juice, and cracked red pepper. Allow liquid to deglaze the pan, about 1 minute. Taste and adjust seasoning, if necessary.
• Cut the pork into thin slices. Divide onto plates with some of the fig sauce. Serve immediately and enjoy!