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Carhartt Family Wines

Roasted Pork Loin with Savory Red Wine Fig Sauce

Pairs well with 2018 Mourvedre

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Yield: 4-6 Servings
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


  • 3-4 lb. pork loin
  • 1 cup red wine
  • 1/4 cup beef stock (optional)
  • 1/2 shallot
  • 3/4 cup fig preserves
  • 1 tbsp. fresh thyme
  • Olive oil
  • Salt n' pepper

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