Marinated pork baked with figs
4 servings
80 minutes
Marinated pork baked with figs is a harmony of flavors born from European culinary traditions. The combination of tender meat, aromatic thyme, and sweet figs creates a rich and deep taste. Lemon juice and rosé wine add lightness and a subtle acidity to the marinade, highlighting the natural juiciness of the pork. This recipe is perfect for festive dinners or cozy family evenings when you want to surprise your loved ones with an unusual combination of ingredients. Baking with figs makes the meat tender and infuses it with fruity notes, creating a true gastronomic symphony. The dish pairs wonderfully with light vegetable sides or potatoes, enhancing its exquisite flavor.
1
Rub the pork with salt and pepper (bone-in pork is best).
- Pork: 800 g
- Salt: to taste
- Ground black pepper: to taste
2
Tear off the leaves of the thyme.
- Fresh thyme: 1 bunch
3
Place the meat pieces in a container, sprinkling thyme on both sides.
- Fresh thyme: 1 bunch
4
Mix lemon juice with wine, add fig jam, and stir. Pour the mixture over the meat.
- Lemon juice: 15 ml
- Dry rose wine: 100 ml
- Fig jam: 1 tablespoon
5
Place in the refrigerator for at least 6 hours.
6
Slice fresh figs into 4-5 mm thick rounds and place them on the meat.
- Fig: 4 pieces
7
Preheat the oven to 220 degrees.
8
Place the meat on a baking sheet, put it in the oven for 10-15 minutes, then reduce the temperature to 180-190 degrees and bake, basting with marinade, for about 1 hour to 1 hour 20 minutes.
