| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 8 | Servings | |
INGREDIENTS
| 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 | Low-sodium chicken broth |
| 3 | tb | Honey |
| 6 | tb | Hot mustard |
| 1 | tb | Chopped parsley |
| 3 | tb | Butter |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Christ gives Life!”