Print
Email
 |
Ingredients
- 1 cup madeira
- 2 minced cloves garlic
- 1/3 cup salt
- Black pepper
- ~3 lb pork loin
- Cold water
- Olive oil
- 1 tsp + 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp butter
- 2 shallots, finely diced (~1/3 cup)
- 1 tsp flour
- 1 lb figs, trimmed and quartered*
- 1 cup madeira
- 1/2 cup red wine vinegar
- 3 cloves garlic, minced
View Full Recipe at Confections of a Foodie Bride
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2206g | |
| Calories 1447 | |
| Calories from Fat 316 | 22% |
| Total Fat 36.02g | 45% |
| Saturated Fat 22.18g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 41556mg | 1732% |
| Potassium 1610mg | 46% |
| Total Carbs 158.07g | 42% |
| Dietary Fiber 13.6g | 45% |
| Sugars 109.91g | 73% |
| Protein 5.94g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%3C/p%3E%3Cp%3EAdd%20the%20madiera,%20garlic,%20and%20a%20generous%20amount%20of%20pepper.%3C/p%3E%3Cp%3EAdd%20the%20pork%20loin%20and%20then%20add%20enough%20water%20to%20just%20cover%20the%20meat,%20if%20necessary.%3C/p%3E%3Cp%3ECover%20and%20refrigerate%20until%20the%20next%20evening.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20425.%3C/p%3E%3Cp%3EDiscard%20the%20brine%20and%20transfer%20the%20pork%20to%20a%20place,%20patting%20them%20dry%20with%20a%20paper%20towel.%3C/p%3E%3Cp%3EBrush%20the%20meat%20with%20oil%20and%20season%20with%20black%20pepper%20and%201%20tsp%20of%20salt.%3C/p%3E%3Cp%3EIn%20a%20large%20pot%20or%20dutch%20oven%20(bonus%20points%20of%20it's%20oven-safe,%20it%20will%20cut%20down%20on%20a%20dirty%20dish%20-%20consider%20cutting%20the%20pork%20loin%20in%20half%20if%20size%20is%20a%20problem%20-%20I%20did),%20heat%20the%20oil%20over%20medium-high%20heat.%3C/p%3E%3Cp%3ESear%20the%20meat,%20turning%20every%202%20minutes%20or%20so,%20until%20nicely%20browned%20all%20over.%3C/p%3E%3Cp%3ETransfer%20the%20meat%20to%20a%20plate%20and%20add%20butter%20and%20shallots%20to%20the%20pan.%3C/p%3E%3Cp%3EStir%20in%20the%20remaining%20salt%20and%20flour%20and%20cook%20until%20the%20shallots%20have%20softened,%20~3%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20figs,%20madeira,%20red%20wine%20vinegar,%20and%20garlic%20to%20the%20pan,%20bringing%20to%20a%20simmer.%3C/p%3E%3Cp%3EReturn%20the%20pork%20loin%20to%20the%20pot%20and%20transfer%20to%20the%20oven%20(or%20transfer%20everything%20to%20a%20large%20baking%20dish%20if%20you%20didn't%20have%20an%20oven-safe%20pot%20large%20enough).%3C/p%3E%3Cp%3EBake%20to%20an%20internal%20temperature%20of%20140%20degrees,%20remove%20from%20the%20oven,%20and%20loosely%20tent%20with%20foil,%20letting%20the%20pork%20loin%20rest%20for%2010%20minutes%20before%20slicing%20and%20serving%20with%20the%20pan%20sauce.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EYields:%208%20servings%3C/p%3E%3Cp%3EAdapted%20from%20the%20Lees%20Brothers%20via%20Tide%20&%20Thyme%3C/p%3E%3Cp%3EEstimated%20time:%2024%20hours%3C/p%3E){kind=link}