Roasted Pork Loin with Savory Red Wine Fig Sauce

Preparation for Fig Sauce:

1. Heat 1 tsp olive oil in a small saucepan over medium heat. Add shallots and pinch of S/P, cook till translucent. 8 min.
2. Next prepare the thyme by removing leaves from the stem. Add leaves to the pan mix with shallots heat for 1 min.
3. Lower heat to med/low. Add red wine and beef stock, reduce by 1/3. 20 min.
4. Note- Skip to Pork Loin prep and return
5. Once reduced add the fig preserves, whisk together and bring to a low boil. Turn heat down to low and reduce to a syrup-like consistency 15-20 min.
6. Note- for a think and chunky variation add a 1/2 Cup of diced figs and green apple

Preparation for Pork Loin:

1. Preheat the oven to 350°
2. Lay the loin out on a meat-safe cutting board and pat dry with a paper towel. Score the fat side in a 1” diamond pattern. (It’s all for the presentation) 
3. Liberally salt and pepper on both sides. (If you have favorite savory pork or turkey seasoning use it too)
4. Heat 1 Tbsp olive oil in a heavy-bottomed, oven-safe skillet (cast iron works best)
5. Once the oil is hot, brown meat on both sides starting with the fat side down. 3-4 min. per side.
6. Place in the oven on a middle rack with the fat said up. Cook to a 135° internal temp. 50 min.
7. Slice the loin into 3/8” slices and drizzle with fig sauce.
8. Rest for 3-5 minutes