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.

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Prosciutto Wrapped Fig and Onion Jam over Balsamic Roasted Pork Loin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 42 minutes
  • Yield: 2-4 1x

Ingredients

Scale
  • 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)

Instructions

  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.

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33 Comments

  1. Felicia says:

    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!






  2. Lindsay says:

    Wow, this is freakin phenomenal!!!!! Just made it, tastes like something from a gourmet restaurant!

  3. KJ says:

    Do you think you could use dried figs? I made tonight and it was awesome. Just thinking about when figs aren’t in season.

    1. juli says:

      Yeah i’m sure that would still be awesome

  4. Maija says:

    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!






  5. Britt says:

    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.

  6. Cynthia says:

    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.






  7. Launie says:

    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!

  8. Jen says:

    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.






  9. Connie says:

    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!






  10. Connie says:

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