Pork Loin with Figs and Prunes in Wine-Honey Glaze
The most tender meat with a fruity aroma and a piquant wine note.
I have lavender honey and lavender-scented olive oil. But you can also use regular oil.
You can use fresh figs, I have dried ones.
#june2027 #CookpadApron2026
Pork Loin with Figs and Prunes in Wine-Honey Glaze
The most tender meat with a fruity aroma and a piquant wine note.
I have lavender honey and lavender-scented olive oil. But you can also use regular oil.
You can use fresh figs, I have dried ones.
#june2027 #CookpadApron2026
Open in Cookpad AppSteps
- 1
Prepare the future glaze. Mix wine and honey until the honey dissolves and you get a homogeneous liquid. Add figs paste, mix well. Add olive oil.
- 2
Wash and dry the loin. Make three longitudinal cuts, approximately to the middle of the piece.
- 3
Mix your favorite meat spices with salt and rub the loin thoroughly on all sides and in the cuts. (I have Turkish spices with flower petals, very aromatic.)
- 4
Place prunes in one slot, pickled cucumber slices in another (I only needed three slices), and figs in the third.
- 5
Tie the meat tightly with cooking string. Place in a mold and pour wine sauce over it thoroughly.
- 6
Bake the loin with fruit in an oven preheated to 180 degrees for 90 minutes. During this time, pour the meat with the released juice three times.
- 7
If the meat is browned but not done yet, cover it with foil and finish cooking. The temperature inside the finished piece should not be below 65 degrees. Let it cool completely before slicing.
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