Pot Roast Loin of Pork Recipe

Name: Pot Roast Loin of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds loin of pork, preferably free-range or organic, boned, skinned, rolled and tied; Sea salt and freshly ground black pepper; A small bunch of fresh thyme, leaves picked; 2 medium red onions, peeled, halved and sliced; 2 garlic cloves, peeled and sliced; Olive oil, for frying; 2 knobs of butter; 6 figs, quartered; 2 wineglasses Marsala; 1 generous cup chicken stock, preferably organic; 3 heaped tablespoons creme fraiche

Servings: persons

2 1/2 pounds loin of pork, preferably free-range or organic, boned, skinned, rolled and tied
Sea salt and freshly ground black pepper
A small bunch of fresh thyme, leaves picked
2 medium red onions, peeled, halved and sliced
2 garlic cloves, peeled and sliced
Olive oil, for frying
2 knobs of butter
6 figs, quartered
2 wineglasses Marsala
1 generous cup chicken stock, preferably organic
3 heaped tablespoons creme fraiche

1
Preheat your oven to 400F.
2
Roll the pork in the seasoning and thyme.
3
Take an appropriately sized casserole-type pan and fry off the onions and garlic in a couple of lugs of olive oil.
4
Cook on a medium heat for roughly 4 minutes until softened and tender.
5
Push the onions to one side, add 1 knob of butter and fry off the pork until lightly golden.
6
Add the quartered figs and 1 glass of Marsala, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet wax paper (because it is wet it sits snugly, allowing it to bake and steam as well as making a beautiful sauce).
7
Cook in the preheated oven for 45 minutes to 1 hour.
8
After 20 minutes, turn the pork in the juices and add the other glass of Marsala.
9
When the pork is cooked, remove to a plate and allow to rest for 15 minutes before slicing.
10
While waiting, finish the sauce by adding the chicken stock and simmering for 10 minutes.
11
Check the seasoning and add the creme fraiche.
12
Slice the pork as thinly as you want and serve with the delicious sauce.

1176

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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 1/2 pounds loin of pork, preferably free-range or organic, boned, skinned, rolled and tied, Sea salt and freshly ground black pepper, A small bunch of fresh thyme, leaves picked, 2 medium red onions, peeled, halved and sliced, and more.

Yes, Pot Roast Loin of Pork 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!

Pot Roast Loin of Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions