Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork.
Yield:
6 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
11 Minutes
Cook:
1 Hour, 8 Minutes
Nutritional 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
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
Preparation
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.
Note:
Oxmoor House Healthy Eating Collection
October 2006
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