Maggie Beer

Berkshire Pork Loin with Pickled Figs

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Step 1: Score the fat of the pork loin in a criss cross fashion.

Step 2: Mix all marinade ingredients together and rub the loin with the marinade and set aside for a minimum of 1 hour. If prepared the day before and refrigerated allow to come to room temperature.

Step 3: Preheat the oven to 210C.

Step 4: Season the pork loin with salt and pepper, heat a little olive oil in a fry pan and sear for 2 minutes, then turn over, turn off the heat and sear the other side for 2 minutes. Put the heat back on and deglaze the pan with balance of marinade.

Step 5: Place into oven for 8 minutes, then remove, turn heat down to 180C, stand up in roasting pan and return to oven for 25 minutes.

Step 6: Leave to rest for 15 minutes then carve, the pork should be just cooked, silvery but not pink. Serve with potato salad and caramelised witlof with pickled figs.


  1. 600g saskia's berkshire pork loin with skin off


  1. 75g 1/4 cup Pickled Figs syrup
  2. 3 sprigs rosemary stripped
  3. 1 tspn sea salt

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