Pork with Figs, Pearl Onions and Mustard

• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 1/2 teaspoon allspice ground
• 3 pounds pork loin roast
• 24 each figs dried, black
• 1 cup marsala wine
• 1 pint pearl onions
• 1/2 cup chicken broth
• 3 tablespoons honey
• 6 tablespoons prepared mustard hot
• 1 tablespoon parsley leaves chopped
• 3 tablespoons butter

1. PREHEAT OVEN TO 350F (180C).
2. In a small bowl combine oil, salt, pepper and allspice.
3. Rub the pork with the mixture, cover and let stand at room temperature for 1 hour.
4. Steep the figs in Marsala in a small bowl for 1 hour.
5. Meanwhile, place the onions in warm water for 20 minutes to soften the skins.
6. Using a small knife peel from tip to stem.
7. Trim the stem as little as possible and cut an X in the root tip.
8. Set the onions aside.
9. Heat the oil in a pan over high heat on the stove and brown the pork on all sides.
10. Remove from the heat and transfer the pork to a roasting pan.
11. Add onions, figs, Marsala and broth.
12. Cover and place in the oven for 1 hour.
13. Remove the cover and continue to cook another 30 minutes.
14. Meanwhile, combine honey and mustard and pour into a small condiment bowl.
15. Remove the roasting pan from the oven.
16. Transfer the pork to a platter and let sit for 5 minutes before serving.
17. Add the parsley to the onion-fig mixture and beat in the butter.
18. To serve, mound the compote on a serving platter.
19. Slice the pork into 1/4 inch slices and lay slices over the compote.
20. Accompany with honey mustard.

vegetable oil, kosher salt, white pepper, allspice ground, pork loin roast, black, marsala wine, pearl onions, chicken broth, honey, parsley, butter

Taken from recipeland.com/recipe/v/pork-figs-pearl-onions-mustard-43684 (may not work)