Roast Pork With Figs Onions And Marsala Recipes

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE

Steps:

• Preheat oven to 200C/390F.
• Sprinkle pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
• Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
• Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

MOROCCAN FIG PORK ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
• Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
• Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROAST PORK WITH FIGS ONIONS AND MARSALA

Steps:

• Soak the Figs in the Marsala at least an hour.
• Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
• Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
• Sear the rubbed pork in the rest of the oil.
• Put everything but the butter in a coverable roasting pan.
• Roast covered at 325F for an hour.
• Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
• If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
• Remove the meat to a plate.
• Remove the most solid of the Figs and onions.
• Put the liquid in a pot and degrease, I use paper towels.
• Chech the seasoning.
• Whisk in the butter to the hot liquid, I use my hand blender.
• Slice and enjoy, figs and onions on the side.

PORK TENDERLOIN WITH MARSALA SAUCE

Steps:

• Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
• Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
• Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
• Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
• Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
• Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloins. Stir the sauce and add more wine if desired.
• Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.