Ingredients
2 tbsp oil
2 tsp kosher salt
1 tsp white pepper
1/2 tsp ground allspice
3 lb boneless pork loin roast
24 dried black figs
1 cup marsala wine
1 pt pearl onions
1/2 cup low-sodium chicken broth
3 tbsp honey
6 tbsp hot mustard
1 tbsp chopped parsley
3 tbsp butter
Directions
PREHEAT OVEN TO 350F. 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 135F. 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.
Servings: 8 servings
Pork W/ Figs~ Pearl Onions & Mustard Recipe brought to you by Recipe Ideas
Categories: Meat; Pear; Pork; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just primitive pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Continuing our culinary historical journey, we find a couple of books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is popular today, but instead recipes for the types of food served to the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in recipe books, many of which are now in private libraries. Over the succeeding few hundred years, the powerful and rich strove to lay on the most exotic banquets, and as a result the best chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. The TV revolution gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Pork W_ Figs~ Pearl Onions & Mustard recipe.
