1. Preheat oven to 350 Deg F.

2. Mix together 1 jar of cranberry chutney and 1 jar of fig jam into a bowl. Heat in microwave one minute then stir together well. Set aside. (Use 2 jars of each if making 2 roasts/ 1 large roast cut in half. 

3. Cut Pork Loin roast to fit cast iron pan. If its a very large roast, or serving a large amount of people, you may need to bake in two pans. 

4. Slash fat on top of the pork loin in one inch squares in a criss cross pattern, cutting almost all the way through the fat but not into the pork meat, and season generously with salt and pepper. 

5. Heat a seasoned cast iron pan on high ( or two pans) and let preheat for about 5-7 minutes or until very hot and smoking.

6. Sear the pork loin on all sides, about 2-3 minutes a side.

7. Keeping the fat side up, place the pork in the cast iron pan into the oven. Bake for 40 minutes. Check internal temperature. If at 130 Deg F, spoon half of the cranberry chutney fig jam mixture over the top and bake another 5-10 minutes or until internal temperature reaches 140 Deg.

8. Remove from oven and let rest for 10 minutes, removing from cast iron pan to cutting board or serving platter after 5 minutes. Keep the remaining half of the remaining fig cranberry mixture warm to spoon over slices once served.

9. When ready to serve slice the pork into 1 inch thick slices, spoon some of the reserved chutney jam mixture over the top. Serve with Cranberry Orange Risotto and any vegetable you like to round out the meal. I love slightly baked crisp haricot verts with slices almonds and pomegranate, seasoned with just salt and pepper. Rolls and a salad would also go well with this meal and of course don’t forget the wine! Enjoy!