Cranberry and Fig Sauce The Washington Post
Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl.
FileNice Port 1.jpg Wikipedia
Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally.
Fig Orange Cranberry Sauce for Thanksgiving Valley Fig Growers
Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan. Add shallot and cook until tender. Add port wine and bring to a boil.
FileNice port.jpg Wikipedia
Finish the Sauce: On medium heat, bring the sauce back up to a low simmer. Add the figs. Warm them through, 1-2 minutes. Take the sauce off the heat and add the thyme. Wait about 30 seconds, then start stirring in the butter. Once the butter has melted and the sauce is glossy, serve the fig port sauce with the lamb.
FilePort wine.jpg Wikipedia
Preheat the oven to 250°F. Rinse and pat duck dry. Season inside and out with 1 1/4 teaspoon of the salt, then pierce skin all over with the tines of a fork, being careful not to pierce the meat. Transfer duck to a rack set inside a roasting pan, arranging it breast-side down. Roast for 2 hours, then drain off accumulated fat, turn duck over.
Roast duck with port and fig sauce Healthy Recipe WW Australia
Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper in a small bowl to blend. Place the pork loin in a heavy, flame-proof roasting pan.
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Port Wine Sauce Recipe
1⁄4 cup all-purpose flour. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture.
Meatloaf Pie — Braised & Burnt
Preheat oven to 450°F. In a medium ovenproof skillet, heat oil over medium-high. Pat pork dry with paper towels. Generously season pork all over with salt and pepper; cook until brown on all.
Filet of Beef with fig sauce Entertaining recipes, Recipes, Tasty dishes
Season the pork with salt and pepper. If using an oven, preheat to 350°F (180°C). In a large fry pan or Dutch oven over medium-high heat, warm the oil until just smoking. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. If using a slow cooker, transfer the pork to the insert and add the braising sauce.
Fennel Roasted Pork Rack with Port and Fig Sauce Recipe myfoodbook
Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan.
Pork Medallions in Fig Cream Sauce (35 min)
Preheat the oven to 180°C (350°F). On the stove top, melt the butter over medium heat in a shallow, medium size, oven safe casserole dish with a lid. Add the red onion and sauté until the onion begins to soften and pick up some colour. Pour the chicken stock into the pan with the onions and stir them together well.
Pork Tenderloin with Port and Fig Sauce Gluten Free Hostess
In a heavy medium saucepan, combine port wine, chicken broth, figs, rosemary, thyme and honey. Bring to a boil over medium-high heat. Lower to medium and cook until reduced by half, about 30 minutes. Whisk in butter until melted. Season with sea salt and pepper.
Pantry Ninja Pork chop with port and fig sauce and butternut squash
Fig Sauce — Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat.
Fennel Roasted Pork Rack with Port and Fig Sauce
Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown.
Preheat oven to 400. Trim the tenderloin of any silver skin or fat. Combine the port wine fig sauce with the fig preserves. Generously baste both sides of the tenderloin with the fig mixture. Bake at 400 for 40 minutes, stopping halfway to re-glaze the tenderloin. Glaze the pork, turn over and glaze the other side.
Pork Medallions with Fig & Port Wine Sauce Recipe EatingWell
Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan.
