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Ingredients
- 1/2 rack pork loin (~2-3 lbs)
- vegetable oil
- salt
- pepper
- 2 cloves, garlic minced
- 1 Tbsp. dried thyme
- 2 bay leaves
- carrots
- red potatoes
- parsnips
- 1 cup dried mission figs, quartered
- 1 Tbsp. flour
- 1 cup tawny Port
- 1 cup chicken stock
- 2 Tbsps. balsamic vinegar
- 2 Tbsps. butter
View Full Recipe at The Hungry Hutch
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 555g | |
| Calories 341 | |
| Calories from Fat 97 | 28% |
| Total Fat 10.83g | 14% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 450mg | 19% |
| Potassium 1486mg | 42% |
| Total Carbs 48.31g | 13% |
| Dietary Fiber 7.6g | 25% |
| Sugars 4.79g | 3% |
| Protein 14.36g | 23% |
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