Crockpot Rosemary Garlic & Fig Glazed Rack of Pork Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider seasoning the pork with the garlic and rosemary mixture and allowing it to sit in the refrigerator for up to an hour before searing. This helps the seasonings penetrate the surface of the meat. When carving, use a very sharp carving knife and follow the bone lines to create clean, uniform chops that display the beautiful contrast between the meat and the dark fig glaze.

If the glaze seems too thin at the end of the cooking process, you can carefully remove the pork and set the slow cooker to a higher heat setting or transfer the liquid to a saucepan.

Simmering the liquid for an additional few minutes will reduce it further to your desired consistency. Be careful not to let it burn, as the sugar content in the fig jam can caramelize very quickly once the moisture has evaporated.

Variations

• Spiced Fig and Pork: Add a pinch of ground cloves or cinnamon to the glaze mixture for a warmer, more festive flavor profile that complements the sweetness of the black mission fig jam perfectly.
• Savory Garlic-Herb Crust: Increase the amount of crushed garlic and add a tablespoon of Dijon mustard to the rub for a punchier, more savory crust that stands up well to the rich, slow-cooked meat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat gently in a covered skillet over low heat with a splash of water or stock to prevent the meat from drying out.

Allow any leftovers to cool completely at room temperature, but do not leave them out for more than two hours. Once cooled, place the slices in an airtight container with a generous amount of the remaining fig jus to keep the meat moist. Storing the meat in its own juices prevents it from drying out in the refrigerator and preserves the integrity of the glaze for future meals.

You can prepare the seasoning rub and the glaze mixture up to 24 hours in advance and store them in the refrigerator. This simplifies the preparation process on the day of your dinner.

While the pork should be seared and slow-cooked on the day of service for the best texture and flavor, having the components ready means you can assemble the dish and start the Crockpot in just a few minutes, making it ideal for busy hosting schedules.

Serving ideas

Serve this dish on a large, warmed holiday platter to keep the pork at an ideal temperature. Spoon the reduced fig-rosemary jus over the carved chops just before bringing them to the table for a professional, glistening presentation.

The sweetness of the fig pairs perfectly with earthy side dishes, such as roasted root vegetables, creamy mashed potatoes, or a simple green salad with a sharp vinaigrette to balance the richness of the pork.

Consider garnishing the platter with a few fresh rosemary sprigs and a handful of fresh mission figs if they are in season, which adds a beautiful pop of color and reinforces the flavors used in the glaze.

Ensure that every guest gets a generous portion of the reduced jus, as it contains the concentrated essence of the dish. This centerpiece is designed to be the highlight of the meal, so keep the sides simple to let the pork shine.

Frequently asked questions

Recipe card

Crockpot Rosemary Garlic & Fig Glazed Rack of Pork

Prep 15 minCook 5 hRest 10 minTotal 5 h 25 minServes 8

Ingredients

• 4.5 lb bone-in rack of pork, French-trimmed
• 4 cloves garlic, crushed
• 2 tbsp fresh rosemary, minced
• 1 tsp sea salt
• 1 cup black mission fig jam
• 1/3 cup balsamic vinegar
• 1/2 cup chicken stock

Instructions

1. Rub the rack of pork thoroughly with the crushed garlic, minced rosemary, and sea salt. Heat a large skillet over medium-high heat and sear the pork on all sides until browned. Remove from the skillet and place the rack into the ceramic Crockpot insert.
2. In a small bowl, whisk together the black mission fig jam, balsamic vinegar, and chicken stock. Brush the mixture generously over the seared rack of pork. Cover the Crockpot with the lid and set to cook on LOW for 5 hours.
3. Once the cooking time is complete, verify that the center of the pork has reached an internal temperature of 145°F (63°C). Remove the pork to a cutting board, let it rest for at least 10 minutes, and carve into individual chops. Serve with the warm fig-rosemary jus spooned over the top.

Contains: sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

22 g

Fat

28 g

Fiber

1.5 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.