Apple, Fig & Bacon Pork Loin Roast
This roast will look very impressive to your guests but it is so simple to prepare. Prior to the arrival of your guests, complete the recipe through the point of adding the roast back to the pan, covering with bacon, and adding the figs around it. You can let it rest in the pan at room temperature as your party is starting. Then, all you have to do is place the roast in the oven while your guests are there.
Gluten Free Apple, Fig & Bacon Pork Loin Roast
- ½ teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 2½-pound pork loin roast
- 2 tablespoons extra-virgin olive oil
- ¾ cup hard apple cider
- 1 medium apple such as Braeburn or McIntosh, diced
- 1 medium yellow onion sliced into rings
- 6-8 figs halved
- 6-8 bacon slices
- Preheat the oven to 325°F. In a small bowl, mix together the thyme, rosemary, garlic powder, salt, and pepper. Season the pork roast evenly all over with the seasoning mixture.
- Heat the oil in a large Dutch oven over medium-high heat. Sear each side of the roast until just browned on each side, about 3-4 minutes per side. Remove from the pan and let rest on a plate.
- Add the cider to deglaze the pan, then add the apple and onion and sauté until translucent, about 6-8 minutes.
- Add the roast back into the pan on top of the apples and onions. Add in the fig halves around the roast. Lay the slices of bacon evenly over the top of the roast, covering it as much as possible. You can make the recipe up to this point ahead of time and set aside at room temperature for up to an hour until you are ready to place it in the oven for the final cooking time.
- Roast in the oven for about 60-75 minutes, or until the meat reaches 140°F for rare or up to 155°F for medium. Keep in mind, the temperature of the roast will increase approximately 10°F while resting.
- Remove the roast from the oven and let rest for 15 minutes. Slice thinly and place on a platter and lay the apples, onions, and figs around the meat. Drizzle any remaining juices from the pan over the meat. Serve warm.
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