Pork Loin With Pears, Fennel And Figs Recipe

Name: Pork Loin With Pears, Fennel And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 teaspoons salt; 2 teaspoons garlic powder; 2 teaspoons mustard seed; 3/4 teaspoon pepper, divided; 4 pounds boneless pork loin roast; 2 garlic cloves, sliced; 2 tablespoons canola oil; 1 large onion, cut into 1-inch wedges; 1 medium fennel bulb, cut into 1-inch pieces; 1 carton (32 ounces) reduced-sodium chicken broth; 1-1/4 cups plus 1/4 cup apple cider, divided; 1/4 cup all-purpose flour; 2 medium pears, cut into 1-inch pieces; 1 cup dried figs, chopped; 1/4 cup chopped dried apricots; 2 tablespoons butter

Servings: persons

2-1/2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons mustard seed
3/4 teaspoon pepper, divided
4 pounds boneless pork loin roast
2 garlic cloves, sliced
2 tablespoons canola oil
1 large onion, cut into 1-inch wedges
1 medium fennel bulb, cut into 1-inch pieces
1 carton (32 ounces) reduced-sodium chicken broth
1-1/4 cups plus 1/4 cup apple cider, divided
1/4 cup all-purpose flour
2 medium pears, cut into 1-inch pieces
1 cup dried figs, chopped
1/4 cup chopped dried apricots
2 tablespoons butter

1
In a small bowl, combine the salt, garlic powder, mustard seed and 1/4 teaspoon pepper; rub over pork. Using a sharp knife, make six to eight 1-in. slits in roast; insert garlic.
2
In a large skillet, brown roast in oil on all sides. Drain. Place roast fat side up on a rack in a shallow roasting pan. Add onion and fennel. Bake, uncovered, at 325u00b0 for 1-1/4 to 1-1/2 hours or until a thermometer reads 145u00b0.
3
Meanwhile, in a large saucepan, bring broth and 1-1/4 cups cider to a boil; cook until liquid is reduced by half. Remove pork and vegetables from oven; transfer drippings to a large saucepan. Tent roasting pan with foil. Let stand for 15 minutes.
4
Meanwhile, heat drippings over medium. Add reduced broth mixture. Combine flour and remaining cider until smooth; stir into pan. Add the pears, figs and apricots; cook and stir until sauce is thickened, about 15 minutes. Remove from the heat; stir in butter and remaining pepper. Slice pork; serve with sauce and vegetables.

1386

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2-1/2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons mustard seed, 3/4 teaspoon pepper, divided, and more.

Yes, Pork Loin With Pears, Fennel And Figs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Loin With Pears, Fennel And Figs

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