Pork W/ Figs~ Pearl Onions & Mustard Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
2 tsp: Kosher salt,
1 tsp: White pepper,
1/2 tsp: Ground allspice,
3 lbs: Boneless pork loin roast,
24: Dried black figs,
1 cup: Marsala wine,
1 pint: Pearl onions,
1/2 cup: Low-sodium chicken broth,
3 tbsp: Honey,
6 tbsp: Hot mustard,
1 tbsp: Chopped parsley,
3 tbsp: Butter,
Directions:
PREHEAT OVEN TO 350F. 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 135F. 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.
Source from luhu.jp
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 135F. 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.
Source from luhu.jp