Fig Glazed Pork Sirloin Roast

Fig Glazed Pork Sirloin Roast

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If the words, “pork roast” make you think of a dry, flavorless meal, then allow me to change your mind.  A pork sirloin roast is the rear loin of the pig and has great flavor, but it can also be very dry if cooked improperly.  It’s a lean cut with the only fat being on the outside of the roast. To unlock the flavor of this cut and produce a meal that your family and friends will love, season it well and baste it while it roasts.  

 “Season it well” means using a good quality sea salt and being generous with it.  It also requires using spices and herbs that pair well with pork–the options are almost endless.  For this recipe I went with a simple seasoning that incorporates sage. I love sage and pork together and believe they are not only meant to be combined for breakfast sausage.  Onion powder, garlic powder, and sea salt are the perfect base to build upon for any pork sirloin roast seasoning mix.  Feel free to get creative with this part of the recipe.  Now, on to the glaze… 

When dreaming up the glaze for this recipe, I pulled from flavors that I love with pork: fig and mustard. I was thinking about a good charcutterie platter with a fig jam and a great strong mustard.  Again, you can be creative here.  If you like a little spice, try glazing your pork sirloin roast with pepper jelly.  Another fruit forward glaze could be apple butter and stone ground mustard.  The key to glazing a roast is cooking it until almost done, then adding the glaze and placing it back in the oven so that the glaze can reduce a bit on the meat.   

 Be sure to let your roast sit for at least 10 minutes before slicing.  This will help it retain its moisture and allow the glaze to set.  If you happen to have leftovers, they make an amazing ingredient for a sandwich the next day.  Getting two meals out of the this cut of pork is an added bonus! 


Ingredients

  • 1 – 2 to 3 lbs Firsthand Foods Pork Sirloin Roast 
  • 2 tsp. Sea salt 
  • 1 tsp. Onion powder 
  • ½ tsp. Garlic powder 
  • 1 tsp. Rubbed sage 

For the glaze:

  • ¼ tsp. Ground black pepper
  • ¼ c. Fig jam 
  • 1 ½ tsp. Dijon mustard ½ tsp. Balsamic vinegar 

Instructions

  1. Using a paper towel, pat the sirloin roast dry.  
  2. In a small bowl, mix together the sea salt, onion powder, garlic powder, sage and black pepper.   
  3. Coat the sirloin roast with the seasoning mixture.  Cover with plastic wrap and place in the refrigerator for 2-4 hours.
  4. Remove the roast from the refrigerator and preheat the oven to 400℉. 
  5. Once the oven is preheated, place the roast in a baking dish with the fat side down and put on the middle rack of the oven. Bake for 20 minutes. 
  6. While the roast is in the oven, combine the ingredients for the glaze in a small bowl.
  7. After 20 minutes of roasting, baste the roast with the pan juices and continue roasting for 20 more minutes, basting again after 10 minutes.
  8. Remove the roast from the oven and spread the glaze over it. 
  9. Place the roast back in the oven and bake for 7 more minutes or until internal temperature reaches 145℉.
  10. Let the roast sit for 10 minutes before slicing.