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

RETAILER OF THE YEAR

With more than 70 years of beverage alcohol retailing experience, Berbiglia Wine and Spirits is just another way of saying "quality" to Kansas City consumers.

Voted "BEST LIQUOR STORE" Gold Award by
Ingram's Magazine for 2006