Show off your cooking skills for your next family gathering!

Roasted Pork Loin with Pears, Fennel & Figs

Prep: 1 hour 5 minutes
Roast: 1 hour 40 minutes
Serves: 10

  • 1 (4- to 5-pound) Open Acres tied center-cut boneless pork loin
  • 2 garlic cloves, cut into slivers
  • 2 1⁄2 teaspoons Our Family kosher salt
  • 2 teaspoons Our Family garlic powder
  • 2 teaspoons Our Family yellow mustard seed
  • 3⁄4 teaspoon Our Family ground black pepper
  • 2 tablespoons Our Family olive oil
  • 1 large Open Acres yellow onion, cut into 1-inch wedges
  • 1 medium fennel bulb, trimmed and cut into 1-inch pieces
  • 1 carton (32 ounces) Our Family less-sodium chicken broth
  • 1 1⁄2 cups Our Family apple cider
  • 1⁄4 cup Our Family all-purpose flour
  • 2 red Anjou or Bosc pears, cored and cut into 1-inch pieces
  • 1 cup dried figs, stems trimmed and quartered
  • 1⁄4 cup dried apricots, chopped
  • 2 tablespoons Our Family butter

1. Preheat oven to 300°. With paring knife, cut 6 to 8 small, 1-inch-deep slits on each side of pork. Press garlic slivers into slits. In small bowl, mix 2 teaspoons salt, garlic powder, mustard seed and 1⁄4 teaspoon pepper. Rub mixture on outside of pork. 

2. In large roasting pan, heat oil over medium- high heat. Add pork and cook 2 to 3 minutes per side or until browned. Remove pork from pan. Add onion and fennel to same pan; place pork on top of vegetables. Roast pork 1 hour 40 minutes to 2 hours or until pork reaches an internal temperature of 145°. While pork roasts, in medium saucepan, heat broth to boiling over medium-high heat. Reduce heat to medium; simmer 30 minutes or until reduced by half. 

3. Remove pork from pan and place on cutting board. Loosely cover with foil; let stand 20 minutes. Remove vegetables from pan; reserve. Place pan with drippings over medium heat. Add reduced broth and cider to pan; whisk in flour. Add reserved vegetables, pears, figs and apricots to pan. Simmer 20 minutes or until sauce has thickened, stirring occasionally. Stir in butter and remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Slice pork and serve with sauce and vegetables. 

Approximate nutritional values per serving: 360 Calories, 13g Fat (4g Saturated), 80mg Cholesterol, 601mg Sodium, 30g Carbohydrates, 4g Fiber, 32g Protein