How to Cook Glazed Pork with Fig Stuffing

Posted By Kimberly Turner on Dec 11, 2007 in Christmas, Cooking Tips & Tricks, Entertaining Guests, Figs, Fruit, Fruit & Vegetables, Holidays & Events, Main Dishes, Pork, Stuffing | 0 comments

I am especially partial to traditional Christmas recipes, but when I saw this one, I had to feature it for you!

Can I say, “YUM!”

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Christmas Recipes: Main Dishes. No.11 of 12 – Glazed Pork with Fig Stuffing
By Paul Curran

Christmas recipe serves: 6
calories per serving: 480
preparation time: 30 minutes
cooking time: 2 hours

* not suitable for freezing

Christmas recipe ingredients:
loin of pork, boned with skin scored, 1.4 kg (3 lb)
salt and pepper
honey, clear 60 ml (4 tbsp)
mustard powder, 10 ml (2 tsp)
lemon, grated rind from 1
garnish, sprigs of rosemary and a few figs

Stuffing ingredients:
shallots, 4
garlic clove, 1
figs, dried no-soak 225 g (8 oz)
apple, eating 1
rosemary, fresh sprigs 2
butter, 50 g (2 oz)
lemon, grated rind and juice from 1
dry sherry, 45 ml (3 tbsp)

Christmas recipe instructions:

Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, chopped figs, peeled and crushed garlic, peeled and chopped shallots.

Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.

Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).

Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.

Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.

Heating and serving tips:
Don’t keep food hot for longer than an hour before serving
Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.
Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don’t.

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(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing
you recipes and unique gifts for Christmas including their online home collectibles and Russian gifts stores.

This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated. ———————————————————————————————

Article Source: http://EzineArticles.com/?Christmas-Recipes:-Main-Dishes.-No.11-of-12—Glazed-Pork-with-Fig-Stuffing&id=81449

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I hope you enjoyed this Pork recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 😀

P.S. Want a Fig Glaze? That sounds great! Check it out:

Blaze Fruity Balsamic Glaze – FigThe newest line of Blaze Balsamic Glazes has reached our shores from Italy! Made of reduced Balsamic Vinegar of Modena, Blaze is a quick, ready to go balsamic glaze that makes grilling a breeze. Now Blaze is offering five fruit-infused flavors to open a new world of balsamic’s sweet-tart flavors to your cooking. Available in Orange, Lemon, Apple, Strawberry, or Fig flavors. These easy-to-use glazes have unlimited potential for creative ideas! Try brushing the fig flavor onto a rack of lamb before roasting, then serve with a side of couscous and raisins. The strawberry flavor is great for brushing on grilled peaches, then serving with ice cream, cinnamon, and an extra drizzle of Blaze. The citrus flavors are perfect with fish, and the apple flavor excels with roasted squash, grilled pork, and veal. Varieties sold separately.

[tags]glazed pork, fig stuffing, glaze, pork, stuffing, Christmas recipe, Christmas recipes, unique gifts, Christmas gifts, Christmas, Russian gifts[/tags]

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