Pork Roast with Fig Sauce |
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Prep Time: 11 Minutes Cook Time: 68 Minutes |
Ready In: 79 Minutes Servings: 6 |
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Dried figs, cider vinegar, and Dijon mustard combine to create a tangy sauce for roasted pork. Ingredients:
1 (1 1/2-pound) boneless pork loin roast, trimmed |
1 1/4 teaspoons chopped fresh thyme |
3/4 teaspoon salt, divided |
3/4 teaspoon black pepper, divided |
cooking spray |
1/2 cup finely diced dried figs, divided |
1/4 cup apple juice |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon cider vinegar |
2 teaspoons olive oil |
1 teaspoon dijon mustard |
1 tablespoon minced shallots |
Directions:
1. Preheat oven to 375°.
2. Rub pork with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 1 hour or until a thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
3. While pork stands, combine 1/4 cup figs and apple juice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool slightly.
4. Place fig mixture, broth, and next 3 ingredients in a food processor, and process until smooth. Spoon mixture into a small bowl. Stir in shallots, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 cup figs. Serve immediately with pork.
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