Fig-Balsamic Roasted Pork Loin

Fig-Balsamic Roasted Pork Loin
Photo by www.myrecipes.com

Ingredients

  • 1 cup Madeira wine
  • 1 cup Madeira wine
  • 1 teaspoon salt
  • ¼ cup butter or margarine
  • 1 large ripe Bartlett pear, peeled and chopped
  • 1 tablespoon fresh minced thyme
  • 1 ¾ cups herb-seasoned stuffing mix
  • + 25 more ingredients
    • ¼ cup all-purpose flour
    • 1 ¾ cups herb-seasoned stuffing mix
    • Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs
    • 1 teaspoon salt
    • Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs
    • ½ pound ground pork sausage
    • 1 to 2 tablespoons cracked pepper
    • 1 large ripe Bartlett pear, peeled and chopped
    • 1 to 2 tablespoons cracked pepper
    • 1 (11.5-ounce) jar fig preserves
    • 1 (11.5-ounce) jar fig preserves
    • ½ cup hot chicken broth
    • ½ pound ground pork sausage
    • 1/3 cup chopped dried figs
    • ½ red bell pepper, finely chopped
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon fresh minced thyme
    • 1/3 cup chopped dried figs
    • ½ red bell pepper, finely chopped
    • ½ cup hot chicken broth
    • 1 (4-pound) boneless pork loin roast
    • 1 (4-pound) boneless pork loin roast
    • 2 tablespoons balsamic vinegar
    • ¼ cup all-purpose flour
    • ¼ cup butter or margarine

Cook sausage in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until lightly browned. Drain well. Stir together sausage, stuffing mix, and next 5 ingredients. Set aside. Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/...

View full recipe at My Recipes

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