Pork Roast with Fig Preserves and Bacon
Recently, when my local supermarket had a really great sale on pork tenderloin, my husband bought 3. Two went in the freezer, and I decided to try something new with the remaining tenderloin.
As I’m sure all you cooks are aware, pork pairs beautifully with lots of different fruit—apples, cherries, dates, prunes, figs, etc. It just so happened that I had a jar of fig preserves in my pantry that needed to be used, so out it came. I thought a combination of the fig preserves and bacon would work nicely, and it absolutely did.
You’ll see from the recipe that I kept it really simple, but simple didn’t mean skimping on flavor. With a minimum of effort and ingredients, the results were frantastic. Enjoy…
Pork Roast with Fig Preserves and Bacon
Ingredients
- 1- to 2-lb. pork tenderloin roast
- Jar of fig preserves (you may not use all of it)*
- 4 slices of bacon—cut in half to place 8 pieces over top of roast
*You can substitute cherry or apricot preserves for equally delicious results.
Directions
Place pork in roasting pan. Lightly season with salt and pepper, then cover top of pork with a generous amount of fig preserves.
Cut bacon in half and microwave for 1 1/2 minutes, then place bacon over fig coating on top of roast.
Bake at 350o F for approximately 20 minutes per pound. When properly cooked, the internal temperature of the pork should be 145o F. When it reaches 145o F, remove the roast from the oven and tent it for 3 minutes. My 1½-pound roast was done in 27 minutes, so check the temperature a little early as the 20 minutes per pounds is strictly a guideline.
After the 3-minute rest time, slice and serve with pan juices.
Fran’s Notes
While I didn’t use any herbs this time around, I think I may try adding either some thyme or rosemary next time I make it and perhaps some garlic. The experimenting continues!
Source: A frantastic original