Pork Loin with Apples and Figs

Pork Loin  with Apples and Figs
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 2 lbs
    (1 kg)

    boneless pork loin

  • 4

    garlic cloves, halved and degermed

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 3

    white onions, cut in two

  • 5-6

    shallots, cut in two

  • 2 cups
    (500 mL)

    boiling water

  • 1

    packet of onion soup mix

  • apple compote

  • 3

    apples, peeled, cored and diced

  • some fresh figs, cut in two

  • 4

    thin slices of lemon, peel on

  • 1/2 cup
    (125 mL)

    brown sugar

  • 1 Tbsp.
    (15 mL)

    extract vanilla

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 cup
    (125 mL)


  • salt and pepper to taste


Preheat oven to 400°F (200°C).

Make slits in pork and insert garlic in slits. Combine mustard and brown sugar and baste pork. Cover bottom of roasting pan with onions and shallots and lay roast over them. Brown 12-15 minutes in oven, then reduce oven temperature to 325°F (160°C).

In a small saucepan, combine all compote ingredients. Bring to a boil and reduce over low heat. Combine onion soup mix with boiling water and add to roasting pan, pour compote over meat and roast about 35 minutes.

Remove onions, apples and figs and keep warm. Pour pan juices into a saucepan and reduce. Season with salt and pepper and strain into gravy boat. Transfer roast to a serving platter and garnish with onion, fig and apple chunks.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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