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Pork W/ Figs, Pearl Onions & Mustard

Pork W/ Figs, Pearl Onions & Mustard is built on Oil, Kosher Salt, White Pepper, Pearl Onions, and Low Sodium Chicken Broth. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tsp
• 1 tsp
• 1 pt
• 1/2 cup
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   PREHEAT OVEN TO 350F.

2. 2

   In a small bowl combine oil, salt, pepper and allspice.

3. 3

   Rub the pork with the mixture, cover and let stand at room temperature for 1 hour.

4. 4

   Meanwhile, place the onions in warm water for 20 minutes to soften the skins.

5. 5

   Using a small knife peel from tip to stem.

6. 6

   Trim the stem as little as possible and cut an X in the root tip.

7. 7

   Set the onions aside.

8. 8

   Heat the oil in a pan over high heat on the stove and brown the pork on all sides.

9. 9

   Remove from the heat and transfer the pork to a roasting pan.

10. 10

    Add onions, figs, Marsala and broth.

11. 11

    Cover and place in the oven for 1 hour.

12. 12

    Remove the cover and continue to cook another 30 minutes, or until a meat thermometer inserted into the pork reads 135F.

13. 13

    Meanwhile, combine honey and mustard and pour into a small condiment bowl.

14. 14

    Remove the roasting pan from the oven.

15. 15

    Transfer the pork to a platter and let sit for 5 minutes before serving.

16. 16

    Add the parsley to the onion-fig mixture and beat in the butter.

17. 17

    To serve, mound the compote on a serving platter.

18. 18

    Slice the pork into 1/4-inch slices and lay slices over the compote.

19. 19

    Accompany with honey mustard.