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Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce


Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce Recipe

Ingredients:
  • 12 ounces large dried Calimyrna figs (12 to 14 figs), left whole with stems attached
  • 3 cups apple cider
  • 3 tablespoons extra virgin olive oil
  • 2 cups cubed (½-inch) onions
  • 2 cups cubed (½-inch) unpeeled firm cooking apples, such as Jonathan, Gravenstein, or Granny Smith (about 12 ounces)
  • 1 tablespoon coarsely chopped garlic
  • 1 tablespoon coarsely chopped fresh sage, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 boneless pork loin roast (3 to 4 pounds), untied (see Notes)
  • 1 cup fruity white wine, such as Pinot Gris or Riesling
  • 1 tablespoon fresh lemon juice, optional
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 588kcal (29%)
Total Fat 27g (42%)
Saturated Fat 8g (41%)
Cholesterol 107mg (36%)
Total Carbohydrate 47g
Dietary Fiber 6g
Sugars 34g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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