Tuscan pork with warm fig & marsala sauce

Recipes / Meat

A crispy pork with Marsala-soaked figs is a winter feast - in portions to satisfy the most finicky of guests.

Recipe «Tuscan pork with warm fig & marsala sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 2:40 minutes. To make this dish at home by prescription from the author sheff would need: 2 garlic cloves, finely chopped, 1/4 cup olive oil, 2 tbsp finely chopped rosemary, 1 tbsp fennel seeds, crushed, 1 tsp dried chilli flakes , 2kg - 2.5kg pork loin , boned, rolled, skin scored in a criss-cross pattern, 1 tbsp plain flour, 200ml Massel chicken style liquid stock , 200g baby dried figs, halved, 1/2 cup dry Marsala, 1 tbsp finely chopped parsley.

Ingredients:

  • 2 garlic cloves, finely chopped 
  • 1/4 cup olive oil 
  • 2 tbsp finely chopped rosemary 
  • 1 tbsp fennel seeds, crushed 
  • 1 tsp dried chilli flakes 
  • 2kg - 2.5kg pork loin , boned, rolled, skin scored in a criss-cross pattern 
  • 1 tbsp plain flour 
  • 200ml Massel chicken style liquid stock 
  • 200g baby dried figs, halved 
  • 1/2 cup dry Marsala 
  • 1 tbsp finely chopped parsley 

Instructions

  1. Preheat oven to 220C. Place the garlic, oil, rosemary, fennel seeds, chilli, 1 tablespoon sea salt and some pepper in a bowl and stir to combine.
  2. Place the pork in a roasting pan, skin-side up, and rub all over with the herb mixture.
  3. Place in the oven and cook for 30 minutes. Reduce heat to 180C and roast for a further 2 - 2 1/2 hours until the skin is crisp and the juices run clear when pierced with a sharp knife.
  4. Loosely cover with foil and rest while you prepare the sauce.
  5. Drain the pan of excess fat, then place the roasting pan over low heat, add the flour and cook, stirring, for 2-3 minutes until the flour becomes golden brown.
  6. Add the chicken stock and cook, stirring, until the sauce thickens. Strain the sauce and wipe the pan clean with paper towel.
  7. Return the sauce to the pan over medium heat, add the figs and Marsala, then cook for 4-5 minutes, stirring occasionally, until quite thick and syrupy. Season with salt and pepper and add the parsley.
  8. Carve the pork into thick slices and serve with a little of the fig and Marsala sauce.