- 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
- 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).
Originally published as Pork Loin with Pears, Fennel and Figs in Taste of Home Christmas Annual Annual 2013, p43
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