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Recipe of the Week:
Brought to you by Jasper's Kitchen
Roasted Pork Loin & Honey Figs
2 lbs Pork Loin (Boneless)
Salt & pepper to taste
1/4 cup Honey
2 tablespoons Orange Juice
2 tablespoons olive oil
1/2 teaspoon Thyme
1/2 cup chicken broth
Honey Fig Sauce
1 cup Honey
1 cup Alvear's Fino Sherry
1 Rosemary Sprig
1 tbls. Black Peppercorns
2 Cups Dried Figs
Zest of 1 lemon
Preheat the oven to 375. Season the pork and place in
a roasting pan. In a separate bowl, mix together the
honey, juice, oil and thyme. Pour over the pork. Add
the broth to the pan. Bake until internal temperature
reaches 150 (45-60 minutes). Baste frequently. Remove
from pan and discard pan juices. Slice pork & layer on
a platter with honeyed fig sauce .
Ginger (1 inch long, peeled, thinly sliced julienned
Over low heat, simmer sherry reduction ingredients
for approximately 20 minutes, until reduced to a glaze
consistency. Add figs, thinly sliced ginger and lemon
zest and set aside.
Serve with: Ma Fleur Pinot Noir
VIEW ALL OF JASPER RECIPIES HERE


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