Fig-Glazed Pork

Photo provided by Junior League of Baton RougeGuests will be asking for seconds of the healthful and delicious Fig-Glazed Pork.
Photo provided by Junior League of Baton RougeGuests will be asking for seconds of the healthful and delicious Fig-Glazed Pork.

Junior League of Baton Rouge

Fig-Glazed Pork

Makes 12 servings of 3 ounces each. Recipe submitted by Theresa Prendergast is on Page 159 of “River Roads Recipes III: A Healthy Collection” by the Junior League of Baton Rouge.

3 lbs. pork loin roast, well trimmed

1 tbl. reduced-salt seasoning

1 tbl. cinnamon

2 cloves garlic, chopped

½ tsp. chopped fresh ginger

¼ cup reduced-sodium soy sauce

½ cup honey

1½ cups white wine

Glaze:

1 cup fig preserves

¼ cup balsamic vinegar

1 to 2 onions, quartered

1½ cups white wine

1 lb. whole mushrooms

1 cinnamon stick

1. Sprinkle pork with seasoning and cinnamon and rub in. Stuff roast with garlic pieces. Marinate in ginger, soy sauce and honey mixture overnight.

2. Sear pork on top of stove in nonstick pan. Place roast in Dutch oven and add wine. Bake in oven at 350 degrees for 45 minutes.

3. Mix the glaze ingredients, place on top of roast and bake 30 more minutes or until meat thermometer reaches 160 to 170 degrees.

Nutritional analysis per serving: 286 calories, 10.4 grams fat, 34 percent calories from fat, 3.5 grams saturated fat, 78 milligrams cholesterol and 255 milligrams sodium. Note: Nutritional information is based on at least 1/2 of the marinade drained off and discarded.