Holiday Meal: Cranberry Fig Roasted Pork Loin with Risotto Recipe

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Shanna Schad

Cranberry Fig Roasted Pork Loin with Cranberry Orange Risotto is a perfect holiday meal. Serve with vegetables of your choice and wine, and don’t forget to save room for whatever you have planned for dessert!

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I was sad when Gary, the Manager of the Cost Plus World Market I shop at, told me he was leaving to move back to California. Not only because we had become good friends, but because he was always giving me recipe ideas and telling me about the amazing meals he made with World Market ingredients.

Last year, I made a decadent gingerbread house cake that was filled with a mixture of cranberry chutney and fig jam. Gary told me that the combo of the chutney and jam sounded so good that he wanted to try it on a pork roast and he would report back to me how it was. The result? He said it was amazing.

I wanted to try it, too, but Christmas ingredients were already almost gone from the store and there was no more cranberry chutney on the shelves. I had to wait another year for it to be back in stock.

Trust me—it was well worth the wait.

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A cast iron pan is a must for roasting the pork. It lends for a perfect even sear on all sides before baking in the oven and helps cook the pork to even temperature throughout the roast. If you are feeding a large crowd, a larger pork loin is needed and will have to be cut into two pieces. Two cast iron pans are needed and will both fit on the same rack of the oven at the same time. I have made this recipe in one and and cooked a bigger roast in two pans; it works great both ways.

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I had this Cranberry Fig Pork Roast on my mind for a whole year and knew I wanted to make it for a Christmas dinner recipe. Gary had told me he made his pork roast with a rice pilaf and steamed veggies. Now, love rice with pork, but since this is a holiday meal, I wanted to step it up a notch and make risotto.

I love risotto. A creamy, decadent rice dish that is incredibly versatile. The base is a specific kind of rice that is cooked with hot broth slowly, added a little at a time. The rice is made while the pork is roasting so everything can be timed to be out on the table all at once. The risotto is made with chicken stock and orange juice that combines beautifully with the cranberries. A touch of cinnamon and crunchy pecans make it a really delicious risotto—perfect for a holiday meal with this cranberry fig roast pork.

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This meal goes great with any kind of vegetables you like. I love lightly-roasted green beans or asparagus, or even a salad.

Enjoy and Happy Holidays!

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1 Comment

  • Diane

    I tried this recipe and it was as mouthwatering as it sounds! Great full flavors. I am definitely keeping this recipe for future use!

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