Notice: Undefined variable: r in /home/pcfma02/public_html/recipes_show.php on line 32
Pork with Figs, Pearl Onions and Mustard – Pacific Coast Farmers' Market Association

Pork with Figs, Pearl Onions and Mustard

Printable version of this recipe.


2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon white pepper
1/2 teaspoon allspice (ground)
3 pounds boneless pork loin roast
24 figs (dried)
1 cup Marsala wine
2 cups pearl onions
1/2 cup chicken broth
3 tablespoons honey
6 tablespoons hot mustard
1 tablespoon parsley (chopped)
3 tablespoons butter


Preheat oven to 350.
In a small bowl combine oil, salt, pepper, and allspice. Rub the pork with the mixture, cover, and let stand at room temperature for 1 hour.
Steep the figs in marsala in a small bowl for 1 hour. Meanwhile, place the onions in warm water for 20 minutes to soften the skins. Using a small knife peel from tip to stem. Trim the stems as little as possible and cut an X in the root tip. Set the onions aside.
Heat the oil in a pan over high heat and brown the pork on all sides. Remove from the heat and transfer the pork to a roasting pan. Add onions, figs, Marsala and broth.
Cover and bake for 1 hour. Remove cover and continue baking another 30 minutes. As they pork is cooking, combine honey and mustard in a small serving bowl. Remove pork from oven, let stand 5 minutes and add parsley to onion-fig mixture.



Type of Dish



Recipe taken from