Pork With Green Figs And Apples

• 1 tablespoon unsalted butter
• 2 pounds pork loin, cut into 1-inch pieces
• 1 medium yellow onion, cut into 1/4-inch dice
• 2 tablespoons Dijon-style mustard
• 10 medium green figs (1 pound), stems removed
• 2 medium tart green apples, like Granny Smith, peeled, cut into 1/4-inch dice
• Juice of 1 lemon
• 2 tablespoons kosher salt, or to taste
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• Freshly ground black pepper, to taste

1. In medium saucepan, melt butter over medium-high heat.
2. Working in batches, brown pork, about 1 1/2 minutes a side.
3. As each batch is done, set it aside in a bowl.
4. When last batch has browned on one side, turn pork and stir in onions.
5. Continue to cook, stirring, until onions are slightly softened and brown, about 5 minutes.
6. Stir in mustard, and then scrape mixture into the bowl with the browned pork.
7. Lower heat slightly, and place figs in bottom of saucepan.
8. Toss apples in lemon juice, and then sprinkle apples over figs.
9. Return pork and onions to pan.
10. Add 1 cup water, and sprinkle with 1 teaspoon salt.
11. Cover.
12. Bring to boil.
13. Lower heat, and simmer for 30 minutes.
14. Pork will be cooked through, and figs and apples will be almost completely disintegrated.
15. Stir in remaining salt.
16. Mix cornstarch with 1/4 cup water until smooth.
17. Add a few ladles of hot fig sauce to cornstarch mixture, and then stir it into the pot.
18. Bring to boil.
19. Lower heat, and simmer for 3 minutes.
20. Stir in heavy cream and pepper.

unsalted butter, pork loin, yellow onion, mustard, green figs, green apples, lemon, kosher salt, cornstarch, heavy cream, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5743 (may not work)