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8 servings
suggest servings
| 2 | tablespoons | vegetable oil | |
| 2 | teaspoons | kosher salt | |
| 1 | teaspoon | white pepper | |
| 1/2 | teaspoon | allspice | ground |
| 3 | pounds | pork loin roast | |
| 24 | each | figs | dried, black |
| 1 | cup | marsala wine | |
| 1 | pint | pearl onions | |
| 1/2 | cup | chicken broth | |
| 3 | tablespoons | honey | |
| 6 | tablespoons | prepared mustard | hot |
| 1 | tablespoon | parsley leaves | chopped |
| 3 | tablespoons | butter |
PREHEAT OVEN TO 350 degrees F.
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.
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.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 12.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 883mg | 37% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 5.0g | 19% |
| Sugars 31.0g | |
| Protein 47.0g | 94% |
| Vitamin A | 8% | Vitamin C | 9% | |
| Calcium | 11% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
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