Roast Loin with Fig and Orange Gelée

Loin of Pork

1

Set aside 1 tablespoon of the olive oil, all-purpose flour, and Loin of Pork

Beta the remaining ingredients in a food processor or blender until coarsely chopped

Place the meat on a plate, sprinkle with the tempering mixture, cover, and refrigerate for at least four hours, turning the meat occasionally

2

Preheat the oven to high heat

Place the Loin of Pork with the tempering mixture in a roasting pan and cover with parchment paper

Roast for 1 hour, basting occasionally with the marinade

3

Remove the parchment paper

Mix the orange juice and olive oil and drizzle over the roast

Roast for an additional 40 minutes or until the meat is browned, basting occasionally with the sauce

Remove the sauce from the roasting pan and reserve

Maintain the roast in a turned-off oven

Figs

1

Preheat the orange juice to low heat and dilute with gelée

2

Cut the figs in half lengthwise, preserving the stem, and arrange them on a small baking dish

Drip the sauce with gelée over the top and roast at medium heat for 25 minutes

Finalization

1

Place the reserved sauce from the roast in a pot

With a spoon, remove the layer of fat that forms on top

Heat to low heat

2

In another pot, heat the reserved olive oil and whisk in the all-purpose flour until golden brown, stirring for 2 minutes

Add the hot sauce, whisking for an additional minute. Reserve

3

Slice the roast, brush with the glaze, and place it in the oven to warm

Arrange the slices on a serving plate and drizzle with some of the glaze

Serve the rest of the glaze on the side with the roasted figs.