Pancetta- and Herb-Roasted Pork with Fig Jam

Pancetta- and Herb-Roasted Pork with Fig Jam
Photo by Mark Thomas

Ingredients

  • 2 3 1/2-pound boneless pork loin roasts, tied to hold shape
  • 2 teaspoons ground black pepper
  • 48 dried black Mission figs (about 12 ounces)
  • 4 cups dry red wine
  • 3 ounces thinly sliced pancetta
  • 2 cups sugar
  • ½ cup fresh lemon juice
  • + 6 more ingredients
    • 2 tablespoons fresh rosemary
    • ½ cup extra-virgin olive oil
    • 2 tablespoons fresh thyme
    • 2 tablespoons fresh sage
    • 1 tablespoon fine-grained sea salt
    • 3 cups water

Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and re...

View full recipe at Epicurious

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