We did not let the meat sit over night when we made it at Ann Arbor Cooks, but it is suggested in the recipe to allow the herbs to infuse with the meat.
You can also serve this with or without the figs, depending on if you are a fig fan or not.
A big thanks to Chef Natalie and crew at Ann Arbor Cooks for providing this recipe!
- 2 cup dry red wine
- 1 ½ cup water
- 24 dried Black Mission figs, stemmed, cut into ¼ inch cubes
- 1 cup sugar
- ¼ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- 2 Tablespoons chopped fresh sage
- 2 Tablespoonschopped fresh thyme
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon salt
- 1 Teaspoon ground black pepper
- 4 pork tenderloins (or 1one 4 lb. boneless pork loin), tied to hold shape
- 2 oz. pancetta, thinly sliced
- Bring all ingredients to a boil in a heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves.
- Simmer mixture until thickened and reduced, stirring occasionally, about 45 minutes.
- Transfer jam to large bowl and cool completely.
- Should be served at room temperature.
- In a food processor, pulse together the olive oil, sage, thyme, rosemary, salt, and pepper until almost smooth.
- Place pork in a roasting pan; rub herb mixture over both roasts; cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400 degrees F.
- Season pork loins generously with salt and pepper.
- Place pancetta slices on top of pork, overlapping if necessary; tie roast with butcher twine to hold it's shape
- Roast meat until meat thermometer registers 140 degrees F.
- Transfer pork roasts to cutting board; remove string and let rest 15 to 30 minutes before carving (so the meat retains it's juice and is moist).
- Slice and serve with fig jam.