Pork With Green Figs And Apples
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 2pounds pork loin, cut into 1-inch pieces
- 1medium yellow onion, cut into ¼-inch dice
- 2tablespoons Dijon-style mustard
- 10medium green figs (1 pound), stems removed
- 2medium tart green apples, like Granny Smith, peeled, cut into ¼-inch dice
- Juice of 1 lemon
- 2tablespoons kosher salt, or to taste
- 2tablespoons cornstarch
- ½cup heavy cream
- Freshly ground black pepper, to taste
Nutritional analysis per serving (6 servings)
500 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 20 grams sugars; 32 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium saucepan, melt butter over medium-high heat. Working in batches, brown pork, about 1½ minutes a side. As each batch is done, set it aside in a bowl. When last batch has browned on one side, turn pork and stir in onions. Continue to cook, stirring, until onions are slightly softened and brown, about 5 minutes. Stir in mustard, and then scrape mixture into the bowl with the browned pork.
- Step 2
Lower heat slightly, and place figs in bottom of saucepan. Toss apples in lemon juice, and then sprinkle apples over figs. Return pork and onions to pan.
- Step 3
Add 1 cup water, and sprinkle with 1 teaspoon salt. Cover. Bring to boil. Lower heat, and simmer for 30 minutes. Pork will be cooked through, and figs and apples will be almost completely disintegrated. Stir in remaining salt.
- Step 4
Mix cornstarch with ¼ cup water until smooth. Add a few ladles of hot fig sauce to cornstarch mixture, and then stir it into the pot. Bring to boil. Lower heat, and simmer for 3 minutes. Stir in heavy cream and pepper.
Private Notes
Comments
I cooked it a lot slower, maybe ninety minutes. Very good.
Excellent dish, very rich and well rounded with the sweetness of the figs and apples. The only modification I made was not to peal the apples. There is no need to as the skins break down & blend into the dish while cooking. It was also very good served on egg noodles.
This was very good. Made with a pork sausage that didn’t have seasonings (butifarra). Skipped the corn starch and cream, it is plenty rich without!
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