Name: Pancetta- and Herb-Roasted Pork with Fig Jam
Yield: Makes 12 servings
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*

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Pancetta- and Herb-Roasted Pork with Fig JamMark Thomas

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux to place on the buffet table.

Recipe notes

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