Pancetta- and Herb-Roasted Pork with Fig Jam
Epicurious.com
Epicurious.com
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Ingredients

  • 4 cups dry red wine (from two 750-ml bottles)
  • 3 cups water
  • 48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes
  • 2 cups sugar
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fine-grained sea salt
  • 2 teaspoons ground black pepper
  • 2 3 1/2- pound boneless pork loin roasts, tied to hold shape (7 pounds total)
  • 3 ounces thinly sliced pancetta*

Instructions

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