Subj : National Fig Week - 2
To : All
From : Dave Drum
Date : Wed Nov 02 2022 15:30:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings
2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24 Dried black figs
1 c Marsala wine
1 pt Pearl onions
1/2 c Chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter
Set oven @ 350ºF.
In a small bowl combine oil, salt, pepper and allspice. Rub
the pork with the mixture, cover and let stand at room
temperature for 1 hour. Steep the figs in Marsala in a small
bowl for 1 hour.
Meanwhile, place the onions in warm water for 20 minutes to
soften the skins. Using a small knife peel from tip to stem.
Trim the stem as little as possible and cut an X in the root
tip. Set the onions aside.
Heat the oil in a pan over high heat on the stove and brown
the pork on all sides. Remove from the heat and transfer the
pork to a roasting pan. Add onions, figs, Marsala and broth.
Cover and place in the oven for 1 hour. Remove the cover and
continue to cook another 30 minutes, or until a meat
thermometer inserted into the pork reads 135ºF.
Meanwhile, combine honey and mustard and pour into a small
condiment bowl. Remove the roasting pan from the oven.
Transfer the pork to a platter and let sit for 5 minutes
before serving. Add the parsley to the onion-fig mixture and
beat in the butter.
To serve, mound the compote on a serving platter. Slice the
pork into 1/4-inch slices and lay slices over the compote.
Accompany with honey mustard.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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