Lavender Pork Loin with Gingered Figs, California Raisins and Jalapeños

Jan Birnbaum, Executive Chef at EPIC Roasthouse in San Francisco and recognized for his inventive and contemporary interpretations of steakhouse favorites, shares with us a recipe which is truly personal and  inspired by his southern roots.  The Lavender Pork Loin with Gingered Figs, California Raisins and Jalapeños will be an excellent dish to serve this Easter Sunday. “Gingered figs were a favorite of mine growing up, and I find that they combine beautifully with gamey meats like lamb,” he explained.  So go ahead, fire up the grill and treat yourself to some good ol’ charred-goodness prepared in epic style! Chef Jan gives you a step by step to creating a dish that not only delivers visually, it gives both comfort and satisfaction to the tummy as well.

Lavender Pork Loin with Gingered Figs, California Raisins and Jalapeños

Serves 8 dinner

  • 8 Bone pork loin bone on frenched

Meat marinade:

  • 1 head garlic bulbs (smashed, skins removed, and cloves smashed)
  • 1 small branch of lavender
  • 1 small branch rosemary
  • 1 branch of thyme
  • ½ cup mild olive oil
  • 2 tsp. grain mustard
  1. Have the butcher cut an 8 bone pork loin bone on and french the bones.  The night before, combine peeled and smashed garlic, lavender, rosemary, thyme, olive oil and grain mustard.   Marinate the pork in this mixture over night.

Sauce and garnish:

  • 12 ripe but firm fresh figs (dried figs can be substituted)
  • 1 small finger of ginger peeled and sliced
  • ½ cup honey
  • ½ cup sugar
  • ½ cup water
  • 4 allspice berries (smashed)
  • 5 black pepper corns (smashed)
  • ¼ cup lime juice
  • ¼ cup lemon juice
  1. The gingered figs can be prepared 5 – 10 days in advance.  Place ginger, allspice berries, and black pepper corns in a sachet with the honey, sugar, water, and lime and lemon juice in a thick not reactive pot.   Bring them to a gentle boil and simmer until the liquid begins to become syrup like.  Do not over reduce it.  Prep the figs by placing a skin deep x on the flower end.  Place the figs in a steel pan submerged half way in ice with some water.   Pour the hot liquid over the figs.   Refrigerate for up to 10 days.
  • 16 – 20 fingerling potatoes or other small creamer potatoes (blanched in salted water until creamy in center, and cooled.  Then cut in half.)
  1. Toss the potatoes with the olive oil smashed garlic cloves in their skins, chopped rosemary, and melted butter.  Season to taste with salt and pepper.   Reserve.

Finishing the dish:

  • ¼ cup olive oil
  • 1 Tbs. butter (melted)
  • 10 whole garlic cloves in their skins gently smashed
  • ½ tsp. chopped rosemary
  • Salt and pepper to taste
  • 1 cup California raisins
  • 1 jalapeño (sliced)
  1. In the olive oil sear the pork over medium high heat.  Place in 375 degree oven to roast.  When the roast is in oven for 20 minutes, add the potatoes cut side down with the garlic cloves and herbs.  Allow to roast for approximately 20 more minutes or until internal temperature is 140 degrees.  Remove from oven.  Take roast from pan and allow to rest on cutting board at room temp with a clean kitchen towel over it.  Remove excess fat from pan and sauté the jalapeños in the roast pan on stove top over medium heat for 2 minutes, add the red wine to deglaze pan.  On stove top reduce wine until nearly dry.  Add Demi glaze.  Add raisins, cut figs in half and add them.   Simmer for 5 minutes then gently whisk in butter so as not to damage the figs.  Adjust Salt and Pepper.
  2. Spoon potatoes onto large platter; slice the chops at each bone and place on top of potatoes.  Spoon the figs, raisins and sauce over the entirety.  Sprinkle with freshly chopped parsley.

Visit Chef Jan Birnbaum!

Epic Roasthouse

369 The Embarcadero
San Francisco, CA 94105
(415) 369-9955