Prep and cook time: 1 to 2 hours
Serves: 6
Ingredients
1.5kg loin of pork, boned, skinned, rolled and tied
15g pack thyme, picked
2 medium red onions, peeled, halved and sliced
2 cloves garlic, sliced
1 tablespoon olive oil, for frying
40g butter
4 figs, quartered
3 wine glasses Marsala
3 tablespoons crème fraiche
300ml chicken stock
Sea salt and freshly ground black pepper
Method
Preheat the oven 200°C, 400°F, Gas Mark 6.
Roll the pork in the seasoning and thyme. Take an appropriately sized casserole
type pan fry off the onions and garlic in a tablespoon of olive oil. Cook on a
medium heat for roughly 4 minutes until softened and tender. Push the onions to
one side; add a knob of butter and fry off the pork, until lightly golden. Add the
figs and one glass of Marsala, mix with the onions, add the rest of the butter and
cover with an appropriately sized piece of wet greaseproof paper (because it is
wet it sits snuggly, allowing it to bake and steam as well as making a beautiful
sauce). Cook in the preheated oven for 45 minutes - 1 hour. After 20 minutes
turn the pork in the lovely juices and add the other 2 glasses of Masala.
When the pork is cooked remove to a plate and allow to rest for 15 minutes before
eating.
Whilst waiting finish the homemade sauce by adding the chicken stock and
simmer for10minutes. Checkthe seasoningand addinthecrème fraiche. Slice
the pork as thinly as you want and serve with the delicious sauce.
Vegetables should be simple, spinach, cabbage or brussel tops.
Nutrition Info (per serving): 317 calories, 13 g fat.
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