Fresh Fig and Pork Loin Ragoût

I promised you another fig recipe, and I always deliver on my promises!  Let me tell you right now, the photos don’t do this one justice.  This was one of our favorite new recipes in quite some time.  In fact, I plan to make it again before fig season ends!

 I think I originally saved this recipe when I did the Whole30 about a year and a half ago, but never got around to making it.  Figs were out of season at the time, and frankly pork isn’t generally my favorite meat. But the way the onions caramelize in the balsamic vinegar and mesh with the figs, accented ever so simply with the fresh rosemary really is magical. This isn’t the boring semi-flavorless pork chops I remember.

People don’t think of pork when thinking about lean protein, but you really can find very lean cuts.  Although I used a lean cut of meat and trimmed the fat, the pork was still incredibly tender.  I served this over whole grain cous cous (the other benefit of making this post-Whole30!), which was perfect for soaking up some of the lovely juices.  A side of eggplant roasted simply with olive oil, salt and pepper complimented the meal perfectly, but I think you could also get a way with roasted zucchini or yellow squash. Not only is this an incredibly healthy dish, but it’s s0 simple!  And the flavors just knock it out of the ball park. This one definitely comes with a strong recommendation!

Fresh Fig & Pork Loin Ragoût

Adapted from The Healthy Foodie

What you need:

• 1 tbsp olive oil
• 450g pork loin or tenderloin, cut into ½” chunks
• 6 fresh figs, cut in half
  
• 1 large onion, sliced
• ¼ cup balsamic vinegar
• 1 cup water, divided
• ¼ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh rosemary, chopped
• Whole grain cous cous, prepared according to package (sub cauliflower rice for Whole30)

How the magic happens:

1. Add cooking fat to a medium skillet and place to heat over medium-high heat.
2. When pan is nice and hot, add the pieces of pork, sprinkle with salt and pepper and sear until nice and golden brown on all sides (don’t overcook your meat, otherwise it will become tough). 
3. Remove pork to a plate and add onions, salt and pepper. Cook until softened and slightly golden, about 2 minutes.
4. Add ¼ cup of water and continue cooking until water is completely evaporated. Add another ¼ cup of water and this time, continue cooking past the point of complete evaporation, until the onions take a nice caramel color.
5. Add the balsamic vinegar and remaining ½ cup of water as well as chopped rosemary and cook over medium heat until liquid becomes nice and thick.
6. Return pork to the pan, stir in fresh figs and cook until heated through, about one minute.
7. Spoon over cooked cous cous and serve with your favorite roasted veggie (I can vouch this is great with eggplant!)

Serves 3-4

Johanna