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Pork Loin with Apples and Figs https://www.metro.ca/userfiles/image/recipes/longe-porc-pommes-figues-3720.jpg PT15M PT1H00M PT1H15M
Preheat oven to 400°F (200°C).Make slits in pork and insert garlic in slits. Combine mustard and brown sugar and baste pork. Cover bottom of roasting pan with onions and shallots and lay roast over them. Brown 12-15 minutes in oven, then reduce oven temperature to 325°F (160°C).In a small saucepan, combine all compote ingredients. Bring to a boil and reduce over low heat. Combine onion soup mix with boiling water and add to roasting pan, pour compote over meat and roast about 35 minutes.Remove onions, apples and figs and keep warm. Pour pan juices into a saucepan and reduce. Season with salt and pepper and strain into gravy boat. Transfer roast to a serving platter and garnish with onion, fig and apple chunks.
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2 lbs (1 kg) boneless pork loin 4 garlic cloves, halved and degermed 1 Tbsp. (15 mL) Dijon mustard 1 Tbsp. (15 mL) brown sugar 3 white onions, cut in two 5-6 shallots, cut in two 2 cups (500 mL) boiling water 1 packet of onion soup and recipe mix apple compote 3 apples, peeled, cored and diced some fresh fig, cut in two 4 thin slices of lemon, peel on 1/2 cup (125 mL) brown sugar 1 Tbsp. (15 mL) extract vanilla 1/2 cup (125 mL) white wine 1/2 cup (125 mL) water salt and pepper to taste
Pork Loin  with Apples and Figs

Pork Loin with Apples and Figs

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lbs
    (1 kg)
    boneless pork loin
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    SOUVLAKI MARINATED BONELESS CENTRE CUT AND RIB PORK CHOPS

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  • 4
    garlic cloves, halved and degermed
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 1 Tbsp.
    (15 mL)
    brown sugar
  • 3
    white onions, cut in two
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  • 5-6
    shallots, cut in two
  • 2 cups
    (500 mL)
    boiling water
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  • 1
    packet of onion soup and recipe mix

  • apple compote
  • 3
    apples, peeled, cored and diced
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  • some fresh fig, cut in two
  • 4
    thin slices of lemon, peel on
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    PRODUCT OF ONTARIO CANADA No. 1 GRADE 2.99/lb, 6.59/kg ROMAINE HEARTS 3 PK PRODUCT OF U.S.A., 2.99 EA. LEMONS 2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA, 2.99 EA.


  • 1/2 cup
    (125 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    extract vanilla
  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    water
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  • salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Make slits in pork and insert garlic in slits. Combine mustard and brown sugar and baste pork. Cover bottom of roasting pan with onions and shallots and lay roast over them. Brown 12-15 minutes in oven, then reduce oven temperature to 325°F (160°C).

In a small saucepan, combine all compote ingredients. Bring to a boil and reduce over low heat. Combine onion soup mix with boiling water and add to roasting pan, pour compote over meat and roast about 35 minutes.

Remove onions, apples and figs and keep warm. Pour pan juices into a saucepan and reduce. Season with salt and pepper and strain into gravy boat. Transfer roast to a serving platter and garnish with onion, fig and apple chunks.

Source : Metro

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