Name: Tuscan pork with warm fig & marsala sauce
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Yield: 1
Ingredients: 2 garlic cloves, finely chopped; 56.88 gm olive oil; 40.00 ml finely chopped rosemary; 20.00 ml fennel seeds, crushed; 1 tsp dried chilli flakes; 2kg - 2.5kg pork loin (skin on), boned, rolled, skin scored in a criss-cross pattern; 20.00 ml plain flour; 200ml chicken style liquid stock; 200g baby dried figs, halved; 125.00 ml dry Marsala; 20.00 ml finely chopped parsley

Tuscan pork with warm fig & marsala sauce

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Prep Time:
15 minutes

Cook Time:
160 minutes

Total Time:
175 minutes

"Succulent crispy pork with Marsala-infused figs, a luxurious winter dish to please even the pickiest eaters."

Ingredients:

56.88 gm olive oil
40.00 ml finely chopped rosemary
20.00 ml fennel seeds, crushed
1 tsp dried chilli flakes
2kg - 2.5kg pork loin (skin on), boned, rolled, skin scored in a criss-cross pattern
20.00 ml plain flour
200ml chicken style liquid stock
200g baby dried figs, halved
125.00 ml dry Marsala
20.00 ml finely chopped parsley

Instructions:

Preheat the oven to 220C. Combine garlic, oil, rosemary, fennel seeds, chili, 1 tablespoon sea salt, and pepper in a bowl, stirring well.
Arrange the pork in a roasting pan with the skin facing up, and massage the herb mixture onto the meat evenly.
Roast in the oven at 180C for 30 minutes, then continue roasting for 2 - 2 1/2 hours until the skin is crispy and the juices run clear when pierced with a knife.
Cover loosely with foil and let it rest while you make the sauce.
Remove excess fat from the pan, then gently heat the roasting pan. Stir in the flour and cook for 2-3 minutes until golden brown.
Pour in the flavorful chicken stock and stir gently until the sauce reaches the perfect thickness. Next, strain the sauce and elegantly cleanse the pan with a paper towel.
Pour the sauce back into the pan over medium heat. Add the figs and Marsala, and cook for 4-5 minutes until it thickens and becomes syrupy, stirring occasionally. Season with salt and pepper, and stir in the parsley.
Slice the pork into thick pieces and drizzle with a touch of the luscious fig and Marsala sauce.

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