• 12/7 Pearl Harbor Day - 1

    From Dave Drum@1:3634/12 to All on Sun Dec 5 16:31:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork w/Figs, Pearl Onions & Mustard
    Categories: Pork, Fruits, Condiments, Poultry, Wine
    Yield: 8 Servings

    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 Chicken broth
    3 tb Honey
    6 tb Hot mustard
    1 tb Chopped parsley
    3 tb Butter

    Set oven @ 350ºF/175ºC.

    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 135ºF/57ºC.

    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" slices and lay slices over the compote.

    Accompany with honey mustard.

    From: http://www.recipesource.com

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    ... January 6, 2021. ANOTHER day that will live in infamy!
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