CHRS: CP437 2
MSGID: 1:18/200@fidonet 6693df21
PID: MBSE-BBS 1.1.2 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.2 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork w/Figs, Pearl Onions & Mustard
 Categories: Pork, Fruits, Condiments, Poultry, Wine
      Yield: 8 Servings
 
      2 tb Oil
      2 ts Kosher salt
      1 ts White pepper
    1/2 ts Ground allspice
      3 lb Boneless pork loin roast
     24    Dried black figs
      1 c  Marsala wine
      1 pt Pearl onions
    1/2 c  Chicken broth
      3 tb Honey
      6 tb Hot mustard
      1 tb Chopped parsley
      3 tb Butter
 
  Set oven @ 350ºF.
  
  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 135ºF.
  
  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.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork w/Figs, Pearl Onions & Mustard
 Categories: Pork, Fruits, Condiments, Poultry, Wine
      Yield: 8 Servings
 
      2 tb Oil
      2 ts Kosher salt
      1 ts White pepper
    1/2 ts Ground allspice
      3 lb Boneless pork loin roast
     24    Dried black figs
      1 c  Marsala wine
      1 pt Pearl onions
    1/2 c  Chicken broth
      3 tb Honey
      6 tb Hot mustard
      1 tb Chopped parsley
      3 tb Butter
 
  Set oven @ 350ºF.
  
  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 135ºF.
  
  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.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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