Pork with Figs and Charcuterie Recipe

Name: Pork with Figs and Charcuterie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork loin; Kosher salt; Freshly ground white pepper; 2 tablespoons grapeseed or other neutral vegetable oil; 2 tablespoons pork pan juices (or extra virgin olive oil); 1/2 cup finely diced onions; 6-8 slices Italian hard salami, julienned; 1/2 cup julienned cornichons; 1/2 pound fresh figs, sliced; Freshly ground white pepper; Pinch sugar

Servings: persons

2 pounds pork loin
Kosher salt
Freshly ground white pepper
2 tablespoons grapeseed or other neutral vegetable oil
2 tablespoons pork pan juices (or extra virgin olive oil)
1/2 cup finely diced onions
6-8 slices Italian hard salami, julienned
1/2 cup julienned cornichons
1/2 pound fresh figs, sliced
Freshly ground white pepper
Pinch sugar

1
Preheat the oven to 350F.
2
Season the pork with salt and pepper.
3
Film a roasting pan with the oil and heat over high heat until it is just about at the smoking point.
4
Sear the pork on all sides until golden, then transfer to the oven and roast, basting frequently with pan juices, until a meat thermometer inserted in the pork indicates a temperature of 160 degrees, about 35 minutes.
5
Remove the pork from the oven and allow it to rest for about 10 minutes.
6
Reserve the pan juices.
7
Heat the pan juices (or oil) in a large skillet over medium-high heat.
8
Add the onions and cook, stirring occasionally, until they are golden.
9
Add the hard salami, cornichons, and figs, and continue sauteing for 3 minutes.
10
Season with salt, pepper, and sugar.
11
Slice the pork in 1-inch slices and arrange on warm plates (over the lentils if you are serving them.
12
Spoon the topping over the pork and serve.
13
The meaty aroma in the pork is accented by the aged, slightly funky bouquet of the hard salami.
14
Its fatty roundness is cut by the tang of the cornichons.
15
The smooth sweetness of the figs calms down the dish, while onions are a background bulby note, which pulls everything up and adds to the sweetness.
16
Sharp saltiness and spiciness are tempered by the starch in the lentils, which have a little bright floral sweetness cooked into them.
17
A meaty bouquet and salt persist at the finish.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds pork loin, Kosher salt, Freshly ground white pepper, 2 tablespoons grapeseed or other neutral vegetable oil, and more.

Yes, Pork with Figs and Charcuterie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Figs and Charcuterie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions