A new page is posting on Karista’s Kitchen, “Weeknight Fresh“.
Fresh, seasonal and delicious recipes that won’t make dinner feel like a second job.
As a busy Mom, business owner, culinary instructor and food blogger, sometimes life competes with dinner.
So, to keep dinner competitive, I’ve created a series of recipes I call “Weeknight Fresh”. Fun, sometimes festive, mostly nutritious ( I sneak in a little butter once in a while) and always mouth-watering delicious.
Making dinner achievable. 🙂
I’m starting with a few of my favorite recipes and I’ll be adding to the page throughout the fall.
In honor of this new page, I’m posting this most delicious new recipe. Simple, fresh, and ready to bring to the table in a little over 30 minutes! Whoo Hoo!
Herb Crusted Pork Loin with Roasted Balsamic Figs
Serves 4-6
Ingredients
2-3 lbs pork loin
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 clove garlic, minced
Olive oil
Balsamic vinegar
1 pint of black mission figs, halved (or more if you love roasted figs!)
Pinch of salt
A little kitchen twine or toothpicks
Directions
Pre-heat the oven to 375F.
Place the halved figs in a medium bowl and toss with a drizzle of oil and balsamic vinegar and a pinch of salt and pepper.
In a small bowl mix together the salt, black pepper, oregano, thyme, basil and minced garlic. Drizzle with just a little oil to make a paste.
Place the pork loin in a roasting pan or baking dish. Make a horizontal cut, about 1/2 way through, down the center of the pork loin. Put a little of the herb mixture in this pocket and then rub the pork with the remaining herb mixture. Take some kitchen twine (or toothpicks) and tie the pork closed so the herb mixture will season the interior of the roast.
Then pour the dressed figs into the roasting pan or baking dish and arrange them around the pork.
Put the pan in the oven and roast for about 30 minutes or until the pork reaches 145F internal temperature.
It’s very important to cook pork by temperature as pork can over cook quickly. Cooking the pork to 140-145F and then taking it out of the oven to rest for about 5-10 minutes, is the best method for a juicy and perfect pork loin. So be sure to invest in a meat thermometer, about $6-8 at most stores.
Once the pork has rested, thin slice the pork loin and place on a platter, scattering the roasted figs around the pork. Don’t forget to drizzle all the juices from the bottom of the pan over the pork. Serve immediately.
I love this recipe served with Roasted Broccoli Parmesan. The broccoli can be roasted in the oven at the same time as the pork, on the rack below. Making dinner simple, nutritious and delicious!
I will take a double helping of this please! I LOVE figs!
🙂 Mandy
I end up purchasing them in bulk at the Farmer’s market or at my local coop. My entire family could eat a few pints each! LOL! I had to hide a pint of figs to make this roast. 🙂
I love this idea of pork roast with balsamic figs! Wow!
Thank you! I love delicious, but I really love simple. 🙂
mm this looks great! i dont cook pork often but I will definitely have to try this recipe! so simple & fancy looking!
This would be just as yummy with roasted chicken pieces too. 🙂
I wish I could get my hands on fresh figs here. This looks divine!
Thanks Kathy! The figs are fabulous in this recipe but if you can’t get figs try pears, peaches or apples. Most fruit is a lovely compliment with pork and balsamic vinegar.
this looks fabulous!
Thanks Kris! It’s mighty delicious and so simple to prepare.
The balsamic figs sound delicious with the pork loin.
They are divine! I could eat a bowl full of figs all by themselves. 🙂
What a delicious combination of flavors! The sweetness of figs pairs really well with the pork loin and I love the balsamic vinegar touch!
Figs are expensive up here, and it’s such a struggle to find good ones! Next time I come across some, I’m doing this. There’s a small pork loin in the freezer, just waiting… 🙂
I think apples, peaches or pears would be delicious substitutions for the figs. Just simple, fresh and yummy.
Two of my favorite recipes!
I too love a good pork loin but the figs just push it over the top. 🙂
You had me at roasted balsamic figs! This is totally gorgeous looking and so full of flavor! Your kitchen must have been a temptation for anyone walking by! Great recipe!
Thank you! It’s so simple to prepare during the busy week but also beautiful enough for dinner guests on the weekend. And the house did smell amazing! Thanks for stopping by 🙂
That looks so awesome! What a great use of figs – I’m sure they pair wonderfully with the pork loin.
Thanks Bill. It was a tasty meal with no leftovers… always a good sign. 🙂
Yummy! Pork loin is one of my favourite cuts of any meat and figs are to-die-for… I have a fig recipe in the pipeline as we speak! Nice to be back and to be faced by this, Karista 😀
Oh yum, can’t wait for your fig recipe!! And yes, nice to have you back Frugal!!
Just waiting for them to come back in stock…
Love the Weeknight Fresh concept, and the pork and fig combo is just perfect! Looking forward to reading more.
Thank You! It is a lovely combo and such a great way to achieve a weeknight meal, but beautiful and tasty enough for weekend dinner guests. 🙂 Thanks for stopping by!
divine, i have no figs but that pork looks fantastic, your photo is beautiful.. c
Thanks Celi! Actually I think this pork would be just as delicious with apples, peaches or pears. In fact, when fig season runs out that’s probably what I’ll use. I do have a chicken and peaches recipe posting soon. Trying to use up all my very ripe produce. 🙂
Yummy way to celebrate the fig season. I love balsamic and figs together really nice combo.
Thanks Bam! I too love balsamic and figs. I’ve had that combo recently on a pizza and in a tart. So delicious!
We don’t have figs over here, but if I can get my hand on them I’ll try this recipe!
I love this idea.. Weeknight Fresh but attainable is what we all struggle for in our busy lives! And this one looks so gourmet as well!
Perfectly delectable. It certainly looks like the kind of dish which is festive, hearty and tasty. The brilliant thing is what you’ve achieved just over that half hour as you say, no doubt your readers will love your new page/theme! Pork is one of my mum’s favourite dishes so this link will be going to her 😉
I think this is one of my new fave’s. I love a good reduced balsamic and with the roasted figs and succulant pork… Yum! My pork roasts are on the smaller side so truly it only takes about 30minutes roasting time to achieve the 145F internal temp. Which produces a most delicious pork.
I never know what to do with figs but now you’ve inspired me. Thank you!
You are so welcome! Figs are one of those fruits that can easily be roasted for savory dishes, or even roasted with fruit to top ice cream or cake. Check out FoodieCrush Magazine, I think Heidi has some really yummy fig recipes on her blog too. Delicious Wishes and thanks so much for stopping by!
Love this Karista! My fiance is chomping at the bit for me to give this a try… 😉