Subj : National Fig Week - 1 To : All From : Dave Drum Date : Thu Oct 30 2025 16:56:06 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. 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. 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: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM 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. 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. 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: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... "Everywhere is walking distance if you have enough time." -- Steven Wright --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .