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Pork Loin with Pears, Fennel and Figs

 Pork Loin with Pears, Fennel and Figs
I received this recipe from a clerk at my supermarket and tried it when I was making dinner for company. My guests raved about it and told me, "You should have been a chef!"
10 ServingsPrep: 45 min. Bake: 1-1/4 hours


  • 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

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Pork Loin with Pears, Fennel and Figs (continued)

Directions (continued)

  • 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).