Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork.

Jackie Mills
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
11 mins
cook:
1 hr 8 mins
total:
1 hr 19 mins
Yield:
6 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

224 calories; calories from fat 31%; fat 7.7g; saturated fat 2.3g; protein 25.7g; carbohydrates 12.6g; fiber 1.7g; cholesterol 62mg; iron 1.4mg; sodium 421mg; calcium 54mg.
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