Prep 20 mins
Cook 1 hr 10 mins
An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.
- 6 fresh figs, cut in half lengthwise
- 1⁄4 cup Grand Marnier
- 3 lbs boneless pork loin
- 1 sprig fresh thyme, chopped
- 1⁄4 cup orange marmalade
- 1 tablespoon brown sugar
- Marinade figs in Grand Marnier for about an hour.
- Butterfly pork loin lengthwise.
- Season with thyme, salt and pepper.
- Put figs end to end down center of opened pork loin.
- Close up and tie securely.
- Heat left over marinade, brown sugar and marmalade in micro to melt.
- Season outside of pork with salt and pepper and spread in marinade.
- Bake and baste in a 350-degree oven about 1 hour 10 minutes or until an instant-read thermometer reaches 155 degrees.
- Remove and cool.
- Cut into 1/2 to 3/4 inch slices, each showing a cut fig in the center.
- Do not over cook.
Excellent! It wasn't until I went shopping for the ingredients that I realized - I didn't have a clue what a fig looked or tasted like ( unless you count Fig Newtons). I couldn't find fresh so I soaked dry figs in water for several hours before adding them to the Grand Marnier. (If you don't have Grand Marnier - soak orange peel in brandy, overnight). I made the rest of the recipe as directed. The brandy soaked fig and fresh thyme center was brilliant with the browned marmalade glaze. Thanks Rita, goes into my book of special tricks!
I wanted something different for a dinner party of eight friends that have very sophisticated pallets. Two of them are great cooks. This hit the nail on the head. Everyone loved it. I could not find fresh figs either, so I took the suggestion of soaking dried ones in water from one of the previous reviews. It worked out great. I reduced the water from the soaked figs and added it to the marinade. I had extra figs, so I threw them in the pan with the roast. I served it with oven roast veggies. I also sliced up an orange and added it as a garnish to the plate. Thank for this recipe!
I used a pork tenderloin so I had figs and marinade sauce left over to serve over slices of roast. Yuummm! By the way, a "taster" bottle of Grand Marnier is enough if you don't have a regular sized bottle on hand.