Pork with Figs, Pearl Onions & Mustard
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
kosher salt
|
|
| 1 | teaspoon |
white pepper
|
|
| ½ | teaspoon |
allspice
ground |
|
| 3 | pounds |
pork loin roast
|
|
| 24 | each |
figs
dried, black |
|
| 1 | cup |
marsala wine
|
*
|
| 1 | pint |
pearl onions
|
*
|
| ½ | cup |
chicken broth
|
|
| 3 | tablespoons |
honey
|
|
| 6 | tablespoons |
prepared mustard
hot |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
kosher salt
|
|
| 5 | ml |
white pepper
|
|
| 2.5 | ml |
allspice
ground |
|
| 1.4 | kg |
pork loin roast
|
|
| 24 | each |
figs
dried, black |
|
| 237 | ml |
marsala wine
|
*
|
| 473 | ml |
pearl onions
|
*
|
| 118 | ml |
chicken broth
|
|
| 45 | ml |
honey
|
|
| 9E+1 | ml |
prepared mustard
hot |
|
| 15 | ml |
parsley leaves
chopped |
|
| 45 | ml |
butter
|
|
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.
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.
