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Roasted Pork Loin with Pears, Fennel & Figs

Prep: 1 hour 5 minutes Roast: 1 hour 40 minutes – Serves: 10 1 (4- to 5-pound) tied center-cut boneless pork loin 2 garlic cloves, cut into slivers 2-1/2 teaspoons kosher salt 2 teaspoons Best Choice garlic powder 2 teaspoons Best Choice yellow mustard seed 3/4 teaspoon Best Choice ground black pepper 2 tablespoons Best… Read more »

Prep: 1 hour 5 minutes
Roast: 1 hour 40 minutes – Serves: 10

1 (4- to 5-pound) tied center-cut boneless pork loin
2 garlic cloves, cut into slivers
2-1/2 teaspoons kosher salt
2 teaspoons Best Choice garlic powder
2 teaspoons Best Choice yellow mustard seed
3/4 teaspoon Best Choice ground black pepper
2 tablespoons Best Choice olive oil
1 large yellow onion, cut into 1-inch wedges
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 carton (32 ounces) Best Choice less sodium chicken broth
1-1/2 cups Best Choice apple cider
1/4 cup Best Choice all-purpose flour
2 red Anjou or Bosc pears, cored and cut into 1-inch pieces
1 cup dried figs, stems trimmed and quartered
1/4 cup Best Choice dried apricots, chopped
2 tablespoons Best Choice butter

1. Preheat oven to 300°. With paring knife, cut 6 to 8 small, 1-inch-deep slits on each side of pork. Press garlic slivers into slits. In small bowl, mix 2 teaspoons salt, garlic powder, mustard seed and 1/4 teaspoon pepper. Rub mixture on outside of pork.

2. In large roasting pan, heat oil over medium-high heat. Add pork and cook 2 to 3 minutes per side or until browned. Remove pork from pan. Add onion and fennel to same pan; place pork on top of vegetables. Roast pork 1 hour 40 minutes to 2 hours or until pork reaches an internal temperature of 145°. While pork roasts, in medium saucepan, heat broth to boiling over medium-high heat. Reduce heat to medium; simmer 30 minutes or until reduced by half.

3. Remove pork from pan and place on cutting board. Loosely cover with foil; let stand 20 minutes. Remove vegetables from pan; reserve. Place pan with drippings over medium heat. Add reduced broth and cider to pan; whisk in flour. Add reserved vegetables, pears, figs and apricots to pan. Simmer 20 minutes or until sauce has thickened, stirring occasionally. Stir in butter and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Slice pork and serve with sauce and vegetables.

Approximate nutritional values per serving: 360 Calories, 13g Fat (4g Saturated), 80mg Cholesterol, 601mg Sodium, 30g Carbohydrates, 4g Fiber, 32g Protein


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