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Pork Roast with Fig Sauce

Prep time 11 mins
Cook time 1 hr, 8 mins
Yield 6 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork.

Ingredients

  • 1 (1 1/2-pound) boneless pork loin roast, trimmed
  • 1 1/4 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 1/2 cup finely diced dried figs, divided
  • 1/4 cup apple juice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallots

Nutrition Information

  • calories 224
  • caloriesfromfat 31 %
  • fat 7.7 g
  • satfat 2.3 g
  • protein 25.7 g
  • carbohydrate 12.6 g
  • fiber 1.7 g
  • cholesterol 62 mg
  • iron 1.4 mg
  • sodium 421 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 375°.

  2. Rub pork with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 1 hour or until a thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.

  3. While pork stands, combine 1/4 cup figs and apple juice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool slightly.

  4. Place fig mixture, broth, and next 3 ingredients in a food processor, and process until smooth. Spoon mixture into a small bowl. Stir in shallots, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 cup figs. Serve immediately with pork.

Oxmoor House Healthy Eating Collection