Pork w/ figs, pearl onions & mustard
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | teaspoons | Kosher salt |
| 1 | teaspoon | White pepper |
| ½ | teaspoon | Ground allspice |
| 3 | pounds | Boneless pork loin roast |
| 24 | Dried black figs | |
| 1 | cup | Marsala wine |
| 1 | pint | Pearl onions |
| ½ | cup | Low-sodium chicken broth |
| 3 | tablespoons | Honey |
| 6 | tablespoons | Hot mustard |
| 1 | tablespoon | Chopped parsley |
| 3 | tablespoons | 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 wate 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 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :