Pork Roast with Fig Sauce

recipe
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

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:

Jackie Mills,

Oxmoor House Healthy Eating Collection

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note