Prosciutto Wrapped Fig and Onion Jam over Balsamic Roasted Pork Loin

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Damn you sucky pictures. Damn you body for being hungry. Damn you self control.

I did it again. I listed every ingredient in my recipe title. Whatever. I should have had your attention at onion jam. I effing love onion jam.

Do you know how many tries it took me to spell  prosciutto correctly? Of course you don’t. So I’ll tell you. A good 5-7 tries. I don’t even know if I’m spelling it correctly right now. Toughest word ever. If I were in a spelling bee (which, obviously, I wood never be) spelling the Italian version of bacon would have been the death of me. Did you catch how I spelled would back there? That was funny huh? I laughed.

Anywho, don’t be afraid of all the ingredients. Just man up, make it, and let your taste buds be happy you fool! Main key to this meal is not overcooking the pork. If you do anything in your kitchen, don’t overcook the pork. It’s science. And science proves that overcooked pork tastes like dry chicken. And dry chicken tastes like sh*t. Science.

Guess what?! I’ve talked about it before but it’s getting REAL close so I need to shout it from the rooftop because I’m so excited! On Saturday September 8th, I will be part of ‘Fueling the Fire’ at CrossFit Anaerobic in Laguna Niguel, CA. Yep, I’m heading to Cali to get my tan on, check out all the attractive people there, and hang out with the amazing people from CrossFit Anaerobic AND anyone else who stops by! We will be raising money to send paleo care packages to our troops overseas. You just gotta come by if you are nearby!! We will have partner workouts every half hour starting at 9am and I will speaking at 11am. There will even be prizes! Ah sh*t yeah!!

To find out more information and to register for the ‘Fueling the Fire’ event, click here for the CrossFit Anaerobic page or check out the CrossFit Anaerobic Facebook Page. Can’t wait to see everyone there!

Tosh.O is so distracting sometimes. And offensive. And hilarious. There goes 15 minutes of my life I’ll never get back.

If you look real closely as some of these pictures, it looks like there are some octopus hanging out in there. Kinda creepy.

Prosciutto Wrapped Fig and Onion Jam over Balsamic Roasted Pork Loin

5.0 rating
11 reviews
PREP 20 mins
COOK 22 mins
TOTAL 42 mins
Yields 2-4

INGREDIENTS :

  • 1lb pork loin
  • 10 fresh figs, stems removed
  • 10 pieces of prosciutto
  • 2 yellow onions, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 2 teaspoons white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used bacon fat)

DIRECTIONS :

  1. Preheat oven to 375 degrees.
  2. Wrap your prosciutto around the figs. No special way to do it. Just wrap.
  3. Place your prosciutto wrapped figs on a baking sheet over with parchment paper for easy clean up!
  4. Bake figs for 10-12 minutes.
  5. Once your figs are done cooking, let cool. Once the are cooled, roughly chop them up.
  6. Cover your pork loin with garlic powder, onion powder, and salt and pepper.
  7. Now time to make your onion jam!
  8. Place 2 tablespoons of fat of choice in a medium saucepan over medium heat.
  9. Add your sliced onions to begin to caramelize down, tossing so they don't stick to the pan and burn.
  10. When your onions have begun to become translucent, add your balsamic vinegar, white wine vinegar, and water and mix well. Then add a bit of salt. Mix well and let cook down even more until you get a thick sauce.
  11. Then add your chopped up prosciutto and figs to your onion jam and mix well.
  12. Pour into a bowl and keep your pan over medium heat.
  13. Add your pork loin to the pan to sear on all sides.
  14. Then place your pork loin on the same baking sheet covered in parchment paper that you used for your figs and first pour your last tablespoon of balsamic vinegar on top of the pork then top it with your onion jam.
  15. Bake for 18-22 minutes or until pork is completely cooked through to an internal temperature of 145 degrees.
  16. Slice your pork however you like it! Boom.

by

INGREDIENTS :

  • 1lb pork loin
  • 10 fresh figs, stems removed
  • 10 pieces of prosciutto
  • 2 yellow onions, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 2 teaspoons white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used bacon fat)

DIRECTIONS :

  1. Preheat oven to 375 degrees.
  2. Wrap your prosciutto around the figs. No special way to do it. Just wrap.
  3. Place your prosciutto wrapped figs on a baking sheet over with parchment paper for easy clean up!
  4. Bake figs for 10-12 minutes.
  5. Once your figs are done cooking, let cool. Once the are cooled, roughly chop them up.
  6. Cover your pork loin with garlic powder, onion powder, and salt and pepper.
  7. Now time to make your onion jam!
  8. Place 2 tablespoons of fat of choice in a medium saucepan over medium heat.
  9. Add your sliced onions to begin to caramelize down, tossing so they don't stick to the pan and burn.
  10. When your onions have begun to become translucent, add your balsamic vinegar, white wine vinegar, and water and mix well. Then add a bit of salt. Mix well and let cook down even more until you get a thick sauce.
  11. Then add your chopped up prosciutto and figs to your onion jam and mix well.
  12. Pour into a bowl and keep your pan over medium heat.
  13. Add your pork loin to the pan to sear on all sides.
  14. Then place your pork loin on the same baking sheet covered in parchment paper that you used for your figs and first pour your last tablespoon of balsamic vinegar on top of the pork then top it with your onion jam.
  15. Bake for 18-22 minutes or until pork is completely cooked through to an internal temperature of 145 degrees.
  16. Slice your pork however you like it! Boom.

by

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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33 thoughts on “Prosciutto Wrapped Fig and Onion Jam over Balsamic Roasted Pork Loin”

  1. Octopus or not (& I would eat that too-love them) this pork roast looks amazing. It’s the perfect dish to shut up all the Paleo naysayers during the upcoming holidays. Definitely going to try this when I get a little free time…right after I try the Choco Zucchiini Bread and Cinnamon Sweet Potato Ice Cream!

  2. Never thought of onion jam, sounds delicious with the prosciutto! They had figs on sale at Whole Foods, now a reason to buy some!

    Just out of curiosity, what’s in a paleo care package?

  3. Just wanted to say thanks for all your recipes and making me laugh my b@lls off everyday 🙂 gotta go get’em now

  4. You have AMAZING timing. I was just wondering what I was going to do with the tenderloin I bought earlier this week….and figs were BOGO (by the box, not each fig) too. Dinner Tonight is planned! Thx Juli!

  5. My husband and I are new to Primal living and Crossfit. Our Trainers turned me on to your site, and..I have no words. Just call me a gushy fangirl.

    That said, while we were food shopping Sunday he picked up some prosciutto and said, “Hey! We can eat this now can’t we?” Oh, the joys of going Primal after years of CW eating.

    ‘Course as a result I didn’t even know what to do with the stuff other than to throw it in a salad or something…till now. 🙂 Thanks!!!

  6. When my husband walked in the door this evening he stated “it smells like a fancy restaurant in here.” and then later I got a “wow, hon, this is really good.” What he doesn’t know is that it was easy and quick.

  7. Cute intentional typo, Juli 🙂

    Cali bound? I’m hella (yeah, I went there) jealous of you, can’t wait to move back and join a real CrossFit gym – been countin down the weeks! Space Coast FL is poopy sometimes 🙁

  8. YOU are my food hero!! I’m literally almost done cooking this recipe as I type, hopefully I don’t burn it! The onion jam looks amaze-balls and I ended up using red wine instead of white wine vinegar…is that Paleo? Lol. I’m also using chicken instead of pork..gotta use what I got right!? Excited to taste it in 14 minutes! My kitchen smells glorius 🙂 what would be a good side of veggies to serve with this?

  9. I LOVE ONION JAM. I have been all about it and making it at home since I had it at a brewery, over salmon. But my favorite dish is a seared thick cut pork chop with red onions (SWEEET) carmelized and lightly doused (what?) with balsamic vinegar. Heaven. I’m gonna make this. I have a pork loin and onions… and some prosciutto (2 tries BOOM) just need figs.

    PS you don’t know me but I love you.

  10. Oh…I am so excited! I have left over (currently frozen) fig from our fig tree and this sounds DELICIOUS!!! Thanks!

  11. GAHH whyyyyy didn’t i see this yesterday. made pork loin yesterday, and freakin obsessed with figs, and i have all of the ingredients. making this soon it sounds so good!

  12. This is one of my all-time favorite recipes. I was so excited at the store this morning to see figs on sale because I knew that this would be happening!

  13. Tonight, I’m going to try this with chicken thighs instead of pork and dried figs instead of fresh and bacon instead of proscuitto. Basically its going to be a completely different recipe but I appreciate the inspiration.

  14. OMG. I made this last night and felt like a pro chef. And then got to feel like a pro again when I brought leftovers to work.

    Oh, and it tasted a-ma-zing! So many flavors happening, but they all complement each other really well. What kind of culinary genius comes up with this stuff?

    Now I’m sad that I don’t have more leftovers.

  15. Going to try this recipe this weekend. I absolutely LOVE! your site. Some of the best food porn on the net. You have some tasty, tasty recipes and I totally get your sense of humour. Thanks so much for all of your hard work!

  16. This recipe was spectacular.
    Soft dried figs were an okay substitute if you can’t get fresh, & I also added some rosemary and olives.
    It was absolutely delicious, and it was classy enough to impress guests. I’d definitely recommend it.

  17. OMG the plantain situation was FANTASTIC!! My husband and I were literally licking the bowl. He was mad I didn’t make more, but between 2 of us, I figured 4 plantains was enough! So so so good. Loved this!

  18. Oops – I just realized I posted this on the wrong recipe! My response was meant for the slow cooker pork and plantain mash. 🙂

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