Pork with Figs, Pearl Onions & Mustard
Submitted by fishgirl
Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.
YIELD
10 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsThis is the kind of cold-weather pork roast that makes a dinner table feel like a restaurant. A whole pork loin is rubbed with oil, salt, white pepper, and a whisper of allspice, then roasted over dried black figs and pearl onions that soften into a sweet-savory compote in a pool of Marsala and chicken broth.
Steeping the figs in Marsala for an hour before they go in the pan is what turns them into jammy little pockets of concentrated wine flavor. They plump up, soften, and release their sugars into the braising liquid. The pearl onions turn glossy and sweet, finished with a hit of butter and parsley just before serving.
Honey mustard served on the side is a smart touch. It lets diners add a sharp, bright contrast without masking the pork’s natural flavor or the delicate fig-wine compote.
Chef Tips
- Pull the pork at 135°F (57°C) for medium and let it rest. Carryover will bring it to a safe, still-juicy 145°F (63°C).
- Soak pearl onions in warm water 20 minutes before peeling. The skins slide off cleanly instead of shredding.
- Cut a small X in the root end of each onion. It prevents them from bursting during roasting.
- Slice the pork against the grain in ¼-inch pieces. Thicker slices or with-the-grain cuts eat tough.
Variations
- Swap Marsala for ruby port or dry sherry for different wine notes.
- Use dried prunes or apricots if figs aren’t available.
- Add a sprig of fresh thyme or rosemary to the roasting pan for herbal depth.
Ingredients
Directions
PREHEAT OVEN TO 350℉ (180℃).
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 135 degrees F.
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 ¼ inch slices and lay slices over the compote.
Accompany with honey mustard.
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