Mains

Roast Pork Loin with Figs and Cyprus Commandaria Wine

Roast Pork Loin with Figs and Cyprus Commandaria Wine

This dish celebrates Cyprus’ famous dessert wine, Commandaria. The sweet, rich flavours of the wine pair beautifully with dried figs, honey, and thyme, creating a sticky glaze that complements the tender roast pork. A show-stopping centrepiece for your Sunday lunch, balancing savoury and sweet in true Cypriot style.

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Servings: 8 servings

Course: Dinner, Sunday Lunch

Cuisine: Cypriot

Ingredients Method

Ingredients

1.5 kg pork loin trimmed and tied
2 tablespoons olive oil
10-12 sprigs fresh thyme
1 cup Commandaria wine
½ cup honey
rind of 1 lemon
juice of ½ lemon
½ teaspoon fine salt
80 g sliced dried figs

Method

Preheat oven to 200°C (fan-forced).
Roll pork in salt and about 6 sprigs of thyme. Heat olive oil in a large pan over medium-high heat. Sear on all sides until golden brown. Transfer to a baking dish.
In a bowl, whisk together Commandaria wine, honey, lemon rind, lemon juice, and remaining salt.
Pour marinade over pork and scatter figs into the baking dish. Cover with wet baking paper to keep the pork moist. Roast for about 30 minutes, or until the internal temperature reaches 65°C.
Remove pork from oven and rest for 10 minutes before slicing. Serve with the rich pan juices and figs.