MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24 Dried black figs
1 c Marsala wine
1 pt Pearl onions
1/2 c Chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter

Set oven @ 350ºF.

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 stem 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 on the stove 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 place in the oven for 1 hour. Remove the cover and
continue to cook another 30 minutes, or until a meat
thermometer inserted into the pork reads 135ºF.

Meanwhile, combine honey and mustard and pour into a small
condiment bowl. Remove the roasting pan from the oven.
Transfer the pork to a platter and let sit for 5 minutes
before serving. Add the parsley to the onion-fig mixture and
beat in the butter.

To serve, mound the compote on a serving platter. Slice the
pork into 1/4-inch slices and lay slices over the compote.

Accompany with honey mustard.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gold Coast Autumn Salad w/California Figs
Categories: Salads, Fruits, Dressings
Yield: 4 Servings

Lettuce leaves
2 Oranges; peeled, thin sliced
2/3 c California Dried Figs;
- Calimyrna or Black Mission
- stemmed & quartered
1 Apple or ripe pear; cored,
- thin sliced

MMMMM------------------CARDAMOM CREAM DRESSING-----------------------
1/2 c Vanilla yoghurt
1/2 ts Honey
1/4 ts Ground cardamom or cinnamon
1 tb Toasted coconut (garnish)

On four individual salad plates, arrange a bed of lettuce
leaves. Place orange slices, fig quarters & apple slices
decoratively over lettuce. For dressing, in a small bowl,
stir together yogurt, honey and ground cardamom until
blended. Drizzle mixture over salads. Sprinkle coconut
over salads for garnish.

Makes 4 side dish salads.

Reprinted with the permission of The California Fig
Advisory Board

Electronic format courtesy of Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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