Makes 10 servings
1(4-5lbs) tied center-cut boneless pork loin
2 Garlic cloves cut into silvers
2 1/2 tsp Kosher salt
2 tsp Best Choice Garlic Powder
2 tsp Best Choice Yellow mustard seed
3/4 tsp Best Choice Ground Black Pepper
2 Tbsp 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(32oz) 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 Tbsp Best Choice Butter
Prep: 1 hour 5 minutes
Roast: 1 hour 40 minutes 1. Preheat oven to 300°F.
2. With paring knife, cut 6 to 8 small, 1-inch-deep slits on each side of pork. Press garlic slivers into slits.
3. In small bowl, mix 2 tsp salt, garlic powder, mustard seed and 1/4 tsp pepper. Rub mixture on outside of pork
4. 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.
5. 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°F.
6. 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.
7. Remove pork from pan and place on cutting board. Loosely cover with foil; let stand 20 minutes. Remove vegetables from pan; reserve.
8. 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.
9. Stir in butter and remaining 1/2 tsp salt and 1/2 tsp pepper. Slice pork and serve with sauce and vegetables.