Lavender Pork Loin with California Raisins, Figs and Jalapeños

Submitted by: Jan Birnbaum

Peppery jalapeños, California raisins and figs sauce a lavender and rosemary-infused pork loin.



    Marinated Figs

    • One 3-inch piece of fresh gingerroot, peeled and sliced 1/8-inch thick
    • 4 allspice berries
    • 4 black peppercorns
    • 1/2 cup honey
    • 1/2 cup sugar
    • 1/2 cup water
    • 1/4 cup lime juice
    • 1/4 cup lemon juice
    • 12 firm-ripe fresh figs or rehydrated dried figs

    Pork Marinade

    • 12 large garlic cloves, peeled smashed
    • 1 small branch lavender
    • 1 small branch rosemary
    • 3 sprigs thyme
    • 4 tablespoons pure olive oil
    • 2 teaspoons whole-grain mustard
    • 1 8-bone pork loin (bones Frenched)
    • 16 to 20 fingerling potatoes or other small creamer potatoes
    • 6 tablespoons olive oil, divided
    • 10 garlic cloves, left in skins and smashed
    • 1/2 teaspoon finely chopped fresh rosemary
    • Salt and freshly ground pepper to taste


    • 1 fresh jalapeño pepper, sliced; to taste
    • 1 cup red wine
    • 1 1/2 cups veal demi-glaze or highly reduced veal stock
    • 1 cup California raisins
    • Marinated figs and roasted potatoes
    • 1 tablespoon butter
    • Salt and freshly ground pepper to taste
    • 1/2 bunch finely chopped Italian parsley; for garnish


    Marinated Figs

    Prepare 5 to 10 days in advance. Place ginger, allspice and peppercorns in an 8×8-inch piece of cheesecloth and tie with twine. Combine remaining sauce ingredients in a non-reactive saucepan; add sachet and bring to gentle boil. Simmer until slightly syrupy.

    Cut a skin-deep X on blossom end of fresh fig or, cut dried figs into halves. Place figs in non-reactive container; then set container in large bowl or sink filled with ice water. Pour hot, reduced liquid over figs and cool. Remove container from ice water; cover and store in refrigerator for 5 to 10 days. Cut fresh figs in half, and reserve for garnish.

    Pork Marinade

    Eight to 24 hours in advance, combine all pork marinade ingredients in a non-reactive bowl, pressing herbs with back of spoon to release their flavors. Coat pork evenly with mixture. Cover and let stand in refrigerator overnight or up to 24 hours, turning 2 or 3 times.

    Roast Pork and Potatoes

    Preheat oven to 375°F. Toss potatoes with 4 tablespoons olive oil, smashed garlic cloves and rosemary. Season with salt and pepper. Set aside. Heat remaining 2 tablespoons olive oil in roasting pan over high heat and brown pork well on all sides. Roast in oven at 375°F for 20 minutes and then add potato mixture, arranging cut side down. Roast 20 minutes longer or until internal temperature is 140°F. Remove from oven. Set pork on cutting board and cover with kitchen towel, and allow to rest. Transfer potatoes from roasting pan to plate.


    Pour excess fat from roasting pan. Add slices of jalapeños and sauté for 2 minutes over medium heat. Deglaze pan with red wine and reduce until almost all liquid has evaporated. Add demi-glaze, raisins, marinated figs and roasted potatoes along with any remaining fig marinade; simmer for 5 minutes. With a slotted spoon, remove potatoes and figs to warm serving platter. Whisk butter into sauce. Adjust seasoning with salt and pepper.

    To Serve

    Cut chops at each bone and arrange on top of potatoes and figs. Spoon raisins and sauce over chops. Garnish with chopped parsley.

    Note:The consistency of demi-glaze or highly reduced veal stock should be thick enough to coat back of a spoon. With your finger, draw a line across back of coated spoon. If line maintains its shape, glaze is proper consistency.

    Nutrition Facts Per Serving

    Calories 890 (47% from fat); Total Fat 47g (sat 14g, mono 25g, poly 4g, trans 0g ); Cholesterol 100mg; Protein 30g; Carbohydrate 85g; (Dietary Fiber 6g; Sugars 56g; ); Iron 3mg; Sodium 240mg; Calcium 97mg; Potassium 1459mg

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