Can I say, “YUM!”
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
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.
(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. ———————————————————————————————
I hope you enjoyed this Pork recipe on Cooking With Kimberly! Until next time…
P.S. Want a Fig Glaze? That sounds great! Check it out:
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- How to Cook Turner Family Poultry Stuffing
- How to Make Spicy Fig & Pistachio Tapenade with Cream Cheese
- How to Cook Pan Sauteed Spicy Caramelized Apples
- How to Cook Lavender Lamb Loin Chops: Upscale Superbowl Treats