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Fig-Jalapeño Marinated Pork Loin

Fig-Jalapeño Marinated Pork Loin

Fig-Jalapeño Marinated Pork Loin
Fig-Jalapeño Marinated Pork Loin
Fig-Jalapeño Marinated Pork Loin
Recipe By:
Fig-Jalapeño Marinated Pork Loin
  • 2-4 lb. boneless center-cut pork loin
  • 1-2 T. minced garlic
  • 2 slices of bacon
  • 2 sprigs of rosemary
  • Garlic powder, kosher salt, black pepper
  • 1 c. fig preserves
  • ½ c. Jamaican Style Jerk Marinade
  • 1 c. K.C. Masterpiece Marinade (Honey Teriyaki)
  • 1 T. liquid smoke
  • 1 (8-oz.) pico de gallo
  • ½ c. creole mustard
  • 1 (8-oz.) jar jalapeno pepper jelly
  • 1 (8-oz.) jar fig preserves
  • ½ c. apple cider vinegar
  • ¼ c. balsamic vinegar
  • 3 c. red wine
  • ¼ c. honey
  1. Take the pork loin and slit down the belly, do not cut all the way through.
  2. Wrap a slice of bacon around the sprig of rosemary.
  3. Stuff the belly with the bacon and garlic. Season inside and all around with salt, pepper and garlic powder.
  4. Place in Ziploc bag and add the following: 1 c. fig preserves, Jerk Marinade, Honey teriyaki, liquid smoke, pico and mustard. Marinade for several hours or overnite.
  5. Meanwhile, to make the glaze: Pour wine into saucepan. Simmer over low heat until it reduces somewhat. Add the pepper jelly, fig preserves, vinegars, and honey. Blend until mixed well. Let simmer until thicken. Taste for flavor. If too tangy, add more honey. Too sweet, add more vinegar.
  6. Grill the pork loin and cook to the degree you like. Baste with the glaze and serve on the side when eating it.
  7. Remove from grill. Let sit for 5-10 minutes. Slice and serve with more glaze.
*****Use leftover pork loin for sandwiches and wraps. Add BBQ sauce and do a sloppy joe version.

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