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Pot Roast Loin of Pork Recipe-1515

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 6-8


  • 2 ½ pounds loin of pork, preferably free-range or organic, boned, skinned, rolled and tied
  • Sea salt and freshly ground black pepper
  • A small bunch of fresh thyme, leaves picked
  • 2 medium red onions, peeled, halved and sliced
  • 2 garlic cloves, peeled and sliced
  • Olive oil, for frying
  • 2 knobs of butter
  • 6 figs, quartered
  • 2 wineglasses Marsala
  • 1 generous cup chicken stock, preferably organic
  • 3 heaped tablespoons creme fraiche



Preheat your oven to 400°F. Roll the pork in the seasoning and thyme. Take an appropriately sized casserole-type pan and fry off the onions and garlic in a couple of lugs of olive oil.

Cook on a medium heat for roughly 4 minutes until softened and tender. Push the onions to one side, add 1 knob of butter and fry off the pork until lightly golden. Add the quartered figs and 1 glass of Marsala, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet wax paper (because it is wet it sits snugly, allowing it to bake and steam as well as making a beautiful sauce).

Cook in the preheated oven for 45 minutes to 1 hour. After 20 minutes, turn the pork in the juices and add the other glass of Marsala. When the pork is cooked, remove to a plate and allow to rest for 15 minutes before slicing.

While waiting, finish the sauce by adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche. Slice the pork as thinly as you want and serve with the delicious sauce.


Vegetables should be simple – spinach, cabbage, or Brussels sprouts.

© 2015 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving. Nutritional information also includes 2 tablespoons of butter, 10 oz of Marsala, and 2 tablespoons of olive oil.


Nutritional Information

Nutrients per serving (% daily value)

451kcal (23%)
58mg (6%)
5mg (8%)
39mcg RAE (1%)
99mg (33%)
413mg (17%)
9g (45%)
25g (39%)
2mg (9%)

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