PORK LOIN WITH PEARS, FENNEL AND FIGS RECIPE

Pork Loin with Pears, Fennel and Figs Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients
2-1/2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons mustard seed
3/4 teaspoon pepper, divided
4 pounds boneless pork loin roast
2 garlic cloves, sliced
2 tablespoons canola oil
1 large onion, cut into 1-inch wedges
1 medium fennel bulb, cut into 1-inch pieces
1 carton (32 ounces) reduced-sodium chicken broth
1-1/4 cups plus 1/4 cup apple cider, divided
1/4 cup all-purpose flour
2 medium pears, cut into 1-inch pieces
1 cup dried figs, chopped
1/4 cup chopped dried apricots
2 tablespoons butter

Steps:

In a small bowl, combine the salt, garlic powder, mustard seed and 1/4 teaspoon pepper; rub over pork. Using a sharp knife, make six to eight 1-in. slits in roast; insert garlic.
In a large skillet, brown roast in oil on all sides. Drain. Place roast fat side up on a rack in a shallow roasting pan. Add onion and fennel. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 145°.
Meanwhile, in a large saucepan, bring broth and 1-1/4 cups cider to a boil; cook until liquid is reduced by half. Remove pork and vegetables from oven; transfer drippings to a large saucepan. Tent roasting pan with foil. Let stand for 15 minutes.
Meanwhile, heat drippings over medium. Add reduced broth mixture. Combine flour and remaining cider until smooth; stir into pan. Add the pears, figs and apricots; cook and stir until sauce is thickened, about 15 minutes. Remove from the heat; stir in butter and remaining pepper. Slice pork; serve with sauce and vegetables. Yield: 10 servings (5-1/2 cups sauce).