Pork Loin with Pears,
Fennel and Figs
- 10 Servings
- Prep: 45 min.
- Bake: 1 1/4 hour
“I received this recipe from a clerk at my grocery store and decided to try it when I was preparing dinner for company. When my guests sampled the seasoned pork with its fruity sauce and tender veggies, they told me, ‘You should have been a chef!’ They never guessed how simple it was to make.”
—Kenneth H., Kansas City, Missouri
Ingredients
- 2 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons mustard seed
- 3/4 teaspoon pepper, divided
- 4 pounds boneless pork loin roast
- 2 garlic cloves, sliced
- 2 tablespoons canola oil
- 1 large onion, cut into 1-inch wedges
- 1 medium fennel bulb, cut into 1-inch pieces
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 1/4 cups plus 1/4 cup apple cider, divided
- 1/4 cup all-purpose flour
- 2 medium pears, cut into 1-inch pieces
- 1 cup dried figs, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons butter
Directions
- In a small bowl, combine salt, garlic powder, mustard seed and 1/4 teaspoon pepper; rub over the pork roast. Using a sharp knife, make six to eight 1-in. slits in roast; insert the garlic.
- In a large skillet, brown roast in oil on all sides. Drain. Place roast fat side up on a rack in a shallow roasting pan. Add onion and fennel. Bake, uncovered, at 325° for 1 1/4to 1 1/2hours or until a thermometer reads 145°.
- Meanwhile, in a large saucepan, bring the broth and 1 1/4 cups cider to a boil; cook until the liquid is reduced by half. Remove the pork and vegetables from oven; transfer drippings to a large saucepan. Tent roasting pan with foil. Let stand for 15 minutes.
- Meanwhile, heat the drippings over medium. Add the reduced chicken broth mixture. Combine the flour and remaining apple cider until smooth; stir into the pan. Add the pears, figs and apricots; cook and stir until the sauce is thickened, about 15 minutes. Remove from the heat; stir in the butter and remaining pepper. Slice pork; serve with sauce and vegetables.
