CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6693df21   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork w/Figs, Pearl Onions & Mustard   
    Categories: Pork, Fruits, Condiments, Poultry, Wine   
         Yield: 8 Servings   
       
         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  Chicken broth   
         3 tb Honey   
         6 tb Hot mustard   
         1 tb Chopped parsley   
         3 tb Butter   
       
     Set oven @ 350ºF.   
        
     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 135ºF.   
        
     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.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork w/Figs, Pearl Onions & Mustard   
    Categories: Pork, Fruits, Condiments, Poultry, Wine   
         Yield: 8 Servings   
       
         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  Chicken broth   
         3 tb Honey   
         6 tb Hot mustard   
         1 tb Chopped parsley   
         3 tb Butter   
       
     Set oven @ 350ºF.   
        
     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 135ºF.   
        
     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.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Everywhere is walking distance if you have enough time." -- Steven Wright   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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