Pork with Figs, Pearl Onions And Mustard

Directions

PREHEAT OVEN TO 350℉ (180℃).

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 135 degrees F.

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 ¼ inch slices and lay slices over the compote.

Accompany with honey mustard.