Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24 Dried black figs
1 c Marsala wine
1 pt Pearl onions
1/2 c Low-sodium chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter

PREHEAT OVEN TO 350F. In a small bowl combine oil, salt, pepper and
allspice. Rub the pork with the mixture, cover and let stand at room
temperature for 1 hour. Steep the figs in Marsala in a small bowl for
1 hour. Meanwhile, place the onions in warm water for 20 minutes to
soften the skins. Using a small knife peel from tip to stem. Trim the
stem as little as possible and cut an X in the root tip. Set the
onions aside. Heat the oil in a pan over high heat on the stove and
brown the pork on all sides. Remove from the heat and transfer the
pork to a roasting pan. Add onions, figs, Marsala and broth. Cover
and place in the oven for 1 hour. Remove the cover and continue to
cook another 30 minutes, or until a meat thermometer inserted into
the pork reads 135F. Meanwhile, combine honey and mustard and pour
into a small condiment bowl. Remove the roasting pan from the oven.
Transfer the pork to a platter and let sit for 5 minutes before
serving. Add the parsley to the onion-fig mixture and beat in the
butter. To serve, mound the compote on a serving platter. Slice the
pork into 1/4-inch slices and lay slices over the compote. Accompany
with honey mustard.

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