Roasted Pork Loin with Fig Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.Rian Macdonald, Powder Springs, Georgia Ingredients:
1 pound dried figs, quartered |
1 cup sherry or reduced-sodium chicken broth |
1 medium lemon, sliced |
1 cinnamon stick (3 inches) |
2 whole cloves |
1 boneless rolled pork loin roast (4 to 5 pounds) |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon pepper |
1/2 cup orange juice |
1/4 cup honey |
2 tablespoons cornstarch |
2 cups reduced-sodium chicken broth |
Directions:
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
2. Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a meat thermometer reads 160°, basting occasionally.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 16 servings (6-1/4 cups sauce).
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