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In The Kitchen With: Pauline Boldt’s Fig-Glazed Roast Pork

by Kristina Gill


This week is the third installment of a submission by photographer Pauline Boldt. In December, Pauline shared a series of recipes with me that would have been great for a full meal, but I preferred to post them individually to avoid losing any single element. I think the three (Cornmeal Cake with Candied Lemons and Holiday Gin and Tonics) taken together make a fantastic meal (plus drink) that is simple and perfect for the winter. If you want to go a bit further, you can try Nikole Herriot’s Onion Thyme Buns to accompany. Stay warm! — Kristina

About Pauline: Pauline is a world-traveling photographer and author of the blog 26 Merton Road. She is also one-third of Le Tre, a venture that combines wine, food and photography and features Tina Jones, Marisa Curatolo and Pauline.

See Pauline’s favorite roast pork recipe after the jump . . .


Fig-Glazed Roast Pork
Serves 8

Ingredients

  • 4 lb boneless center-cut pork loin
  • fresh sprig rosemary
  • coarse salt and freshly ground pepper, to season
  • 3/4 cup fig preserve, plus more to serve
  • 8 cipollini onions
  • 2 anjou pears, quartered lengthwise
  • 2 heads garlic, top trimmed 1/4 inch
  • 2 Tbsp extra virgin olive oil

 

Preparation

1. Preheat oven to 450°F.

2. Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals.

3. Season pork roast with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.

4. Reduce oven temperature to 325°F. Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.

5. Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string and slice into thick slices. Transfer onions, pears and garlic to serving platter. Serve with the roast pork, rosemary and additional fig preserve.


Why Pauline Loves This Recipe

This roast pork is a perfect example of why I love being a food photographer. When Marisa decided she wanted to make a pork roast to be later shared with the people working alongside us during a photo shoot at Tolaini Winery, I was soooo happy. With fresh rosemary close at  hand, she went about gathering her ingredients and putting this amazing recipe together. While I spent the afternoon photographing all other sorts of different food, I could smell the roast through the kitchen window. When it was done, Tina poured the perfect glass of wine to go with the dinner, and we, Le Tre, cheered each other to a job well done!

Tina suggests pairing this pork with the following wines: Red: Condado De Haza Ribera Del Duero Crianza 2007; White: Chateau De Lancyre La Rouviere 2011 Marsanne, Roussanne, Viognier; Rose: Domaine Lafond Roc-Epine Tavel 2010

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