Monday, June 28, 2010

Tuesday Night Supper Club--Roasted Pork and Figs

this is a bit more labor intensive than i usually present
but because i am currently in texas,
and my friend's mom is pulling figs off her tree already
i thought this would be a treat

you can use a pork loin, tenderloin or even pork chops 

Roasted Pork and Figs
pork loin or chops
 rind of 1 lemon (pith removed)
2 garlic cloves-peeled
2 sprigs fresh thyme
kosher salt
black pepper
fig balsamic vinegar (or just balsamic if you can't find fig vinegar)
fruity white wine
olive oil
10 or so fresh figs--quartered
(you can also use dried figs that you have re-constituted by soaking in hot water)

in a small food processor, grind together the garlic, thyme and lemon peel, until it becomes a paste.  add salt and pepper, to your taste, and rub on the meat.  place in a shallow pan or a ziploc bag.  pour a bit of the vinegar over (just to lightly coat--a few tablespoons), add a bit of olive oil.  make sure the rub stays on the meat.  Let sit a few hours or overnight.  use a oven safe skillet over medium heat.  brown your meat in a bit of olive oil, but do not let cook through.  when you have browned the meat, add about half of an inch of white wine to the pan.  toss about three-quarters of the figs into the pan. if you have fig vinegar, shake a bit more onto the meat, (if you are using plain balsamic, do not add additional as it will become over powering). place in oven to finish cooking--it should be about 30 minutes. your meat thermometer should read 160. you can take the meat out at about 155 and let it rest for about 15 minutes, it should come up to temperature while resting with the "carry-over" cooking.  i like to baste the meat with the juices periodically to glaze the meat. when you remove the meat from the oven, toss in the remaining figs. you can also toss in a few fresh thyme leaves as well. add additional salt and pepper to taste. i like to reduce the juices over the stove to make a nice glaze, but you can just pour the juices over each serving.


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