Roasted Pork Loin with Pears, Fennel & Figs
Prep: 1 hour 5 minutes • Roast: 1 hour 40 minutes • Serves: 10
1 (4- to 5-pound) tied center-cut boneless pork loin
2 garlic cloves, cut into slivers
2-1/2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons yellow mustard seed
3/4 teaspoon ground black pepper
2 tablespoons olive oil
1 large yellow onion, cut into 1-inch wedges
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 carton (32 ounces) less-sodium chicken broth
1-1/2 cups apple cider
1/4 cup all-purpose fl our
2 red Anjou or Bosc pears, cored and cut into 1-inch pieces
1 cup dried figs, stems trimmed and quartered
1/4 cup dried apricots, chopped
2 tablespoons butter
1. Preheat oven to 300°. With paring knife, cut 6 to 8 small, 1-inch-deep slits on each side of pork. Press garlic slivers into slits. In small bowl, mix 2 teaspoons salt, garlic powder, mustard seed and 1/4 teaspoon pepper. Rub mixture on outside of pork.
2. In large roasting pan, heat oil over medium-high heat. Add pork and cook 2 to 3 minutes per side or until browned. Remove pork from pan. Add onion and fennel to same pan; place pork on top of vegetables. Roast pork 1 hour 40 minutes to 2 hours or until pork reaches an internal temperature of 145°. While pork roasts, in medium saucepan, heat broth to boiling over medium-high heat. Reduce heat to medium; simmer 30 minutes or until reduced by half.
3. Remove pork from pan and place on cutting board. Loosely cover with foil; let stand 20 minutes. Remove vegetables from pan; reserve. Place pan with drippings over medium heat. Add reduced broth and cider to pan; whisk in flour. Add reserved vegetables, pears, figs and apricots to pan. Simmer 20 minutes or until sauce has thickened, stirring occasionally. Stir in butter and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Slice pork and serve with sauce and vegetables.
Approximate nutritional values per serving: 360 Calories, 13g Fat (33% of total calories) ,4g Saturated Fat (10% of total calories), 80mg Cholesterol, 601mg Sodium, 30g Carbohydrates, 4g Fiber, 32g Protein
Dietary Exchanges: 2 Starch; 4-1/2 Protein; 3 Fat