Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork.
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
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
How to Make It
Preheat oven to 375°.
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.
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.
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
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