This pork roast is juicy, sweet, savory, and will make you glad the rain is back and there is a chill in the air. This roast can easily feed 4-6 people and is wonderful for entertaining. If you want to, tie the roast into 2 inch sections for even cooking, but if you are like me and forgot to buy kitchen string, it's okay. The roast won't look quite as pretty, but it will still taste delicious!
Pork Tenderloin with Marsala, Honey, Figs, and Apples
Serves 4-6
2 pounds boneless pork tenderloin, tied together in 2 inch sections
2 garlic cloves, minced
4 tablespoons olive oil
8 fresh figs, sliced
1 Granny Smith apple, peeled, cored and sliced into 1/4 inch slices
2 tablespoons clover honey
1/2 cup dry Marsala, plus 1 tablespoon
2 tablespoons flour
2 tablespoons butter
1/2 cup low sodium chicken broth
Salt & pepper
Rosemary sprigs for garnish (optional)
Bring Pork loin to room temperature from the refrigerator. (This is an important step when cooking beef and pork, making for more even cooking.) Preheat oven to 400 degrees. Rub pork tenderloin with 1 tablespoon olive oil and season generously with salt and pepper. Put the remaining 3 tablespoons olive oil in the bottom of a large roasting pan. Transfer pork to pan and place into oven for 10 minutes until the meat browns. Remove from the oven (keep the oven on!). Scatter the garlic, apple slices, and fig slices around pork in the pan. Drizzle honey over pork and fruit in pan. Pour Marsala over pork and return pan to the oven. Cook for an additional 30 minutes or until meat is 145 degrees. remove pork from pan. Cover pork with foil to rest while making the sauce. Place roasting pan over medium heat on stove. Add the flour and butter to roasting pan with the fruit and stir until the sauce thickens. Add 1 tablespoon more Marsala. Add UP to 1/2 cup chicken broth to thin the sauce. Pour sauce over roast, garnish with rosemary sprigs, slice and serve! This roast goes well with mashed potatoes, or any other fall vegetable puree, such as carrot, cauliflower, or sweet potato.
Pork Tenderloin with Marsala, Honey, Figs, and Apples
Serves 4-6
2 pounds boneless pork tenderloin, tied together in 2 inch sections
2 garlic cloves, minced
4 tablespoons olive oil
8 fresh figs, sliced
1 Granny Smith apple, peeled, cored and sliced into 1/4 inch slices
2 tablespoons clover honey
1/2 cup dry Marsala, plus 1 tablespoon
2 tablespoons flour
2 tablespoons butter
1/2 cup low sodium chicken broth
Salt & pepper
Rosemary sprigs for garnish (optional)
Bring Pork loin to room temperature from the refrigerator. (This is an important step when cooking beef and pork, making for more even cooking.) Preheat oven to 400 degrees. Rub pork tenderloin with 1 tablespoon olive oil and season generously with salt and pepper. Put the remaining 3 tablespoons olive oil in the bottom of a large roasting pan. Transfer pork to pan and place into oven for 10 minutes until the meat browns. Remove from the oven (keep the oven on!). Scatter the garlic, apple slices, and fig slices around pork in the pan. Drizzle honey over pork and fruit in pan. Pour Marsala over pork and return pan to the oven. Cook for an additional 30 minutes or until meat is 145 degrees. remove pork from pan. Cover pork with foil to rest while making the sauce. Place roasting pan over medium heat on stove. Add the flour and butter to roasting pan with the fruit and stir until the sauce thickens. Add 1 tablespoon more Marsala. Add UP to 1/2 cup chicken broth to thin the sauce. Pour sauce over roast, garnish with rosemary sprigs, slice and serve! This roast goes well with mashed potatoes, or any other fall vegetable puree, such as carrot, cauliflower, or sweet potato.
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