Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

Caramelized onion, balsamic vinegar, and figs combine to create a subtly sweet topping for savory roasted pork. A side of acorn squash, available in peak form throughout the winter, rounds out this hearty meal.Prep: 4 minutes; Cook: 19 minutes; Other: 5 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
9 mins
cook:
19 mins
total:
28 mins
Yield:
4 servings (serving size: 3 ounces pork and 1/4 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.

  • While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.

  • Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

256 calories; calories from fat 15%; fat 4g; saturated fat 1.4g; mono fat 1.6g; poly fat 0.5g; protein 24.6g; carbohydrates 30.6g; fiber 4.6g; cholesterol 63mg; iron 2.1mg; sodium 349mg; calcium 81mg.
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