1 10 inch piece of boneless pork loin
2 Tbls. Herbes de Provençe
2 tsp. coarse salt
1/2 tsp. fresh ground black pepper
1 Tbl. Olive oil
Heat the oven to 350 degrees. Mix the spices together and rub the
pork loin all over. Place in a shallow roasting pan, fat side up and
drizzle with the olive oil to coat. Roast in the oven about 1 hour.
While the pork is roasting, make the fig compote.
Fig and Caramelized Onion Compote
4 Tbl. unsalted butter
2 onions
1/2 tsp. dried whole thyme or 1 Tbl. minced fresh thyme
1 Tbl. sugar
20 fresh figs, black mission, green adriatic or a mix
In a heavy bottomed stock pot melt the butter over low heat. Peel the
onions, slice the onions in half and then into thin slices. Add them
to the stock pot and cook very slowly, stirring often to prevent
sticking. Continue to cook the onions until very soft and
caramelized, about 20 minutes. Add the thyme and sugar and stir gently.
Cut each fig in half and gently add to onions. Cover pot and sweat
the mixture for about 5 mins. over low heat. Carefully stir the figs
and onions together and cook another 10-15 minutes. Set aside until
ready to eat. Reheat slightly before serving.
Recipe by Jane O’Riordan, Domaine de la Terre Rouge, 2006