- 4
Ingredients
- 2 lb boneless pork loin, trimmed of most fat
- salt and fresh pepper
- 3 Tblsp olive oil
- 1/2 large yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 1/3 cup dry white wine
- 2 Tblsp balsamic vinegar
- 1/2 cup chicken stock
- 2 Tblsp honey
- 12 fresh figs, stemmed and halved lengthwise
- 1/2 tsp ground cinnamon
- 1 cup baby argula
- 2 Tblsp coarsely chopped pistachios
Preparation
Step 1
Season the pork generously all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm 2 Tblsp of the oil. Add the pork and sear, turning as needed, until golden brown on all sides, about 8 minutes total. Transfer the pork to a plate.
Pour off most of the fat from the pan and return it to medium-high heat. Add the onion and saute until golden brown, about 8 minutes. Add the garlic and cook for 1 minute more. Pour in the wine and vinegar and stir to dislodge any browned bits on the pan bottom. Stir in the stock and honey, and then transfer the contents of the pan to a slow cooer. Place the pork on top. Cover and cook on the low setting for 6-7 hours. The pork will be very tender.
About 30 minutes before the pork has finished cooking, preheat the over to 425F. In a small roasting pan, toss the figs with the remaining 1 Tblsp olive oil, season with salt and pepper, and dust with the cinnamon. Roast, tossing halfway through the cooking, until softened and lightly golden, about 12 minutes.
Transfer the pork to a plate and let rest for few minutes. If the braising liqiud appears to have a lot of fat, let it stand for a few minutes, then skim off the fat with a large spoon.
Slice the pork across the grain and divide among warm individual plates. Accompany each serving iwth a generous spoonful of the braising liquid. Top iwth the roasted figs and the arugula, and garnish iwth the pistachios.