Elizabethan Pork
Transport your taste buds back to the opulent feasts of the Elizabethan era with this irresistible recipe for Elizabethan Pork. Featuring a succulent pork loin basted in a luscious honey, apple cider vinegar, and warming spice marinade, this dish is a perfect harmony of sweet and savory flavors. Oven-braised with plump dried apricots, figs, and aromatic fresh thyme, the pork becomes melt-in-your-mouth tender while absorbing the fragrant notes of cinnamon, cloves, and nutmeg. A touch of seared onion and a splash of chicken stock create a rich, flavorful sauce that takes this dish to the next level. Elegant yet easy to prepare, this Elizabethan Pork is ideal for dinner parties or special occasions, pairing beautifully with roasted vegetables or creamy mashed potatoes. Whether you’re a history buff or simply in search of bold flavors, this recipe is sure to delight.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons nutmeg
- 0.5 cups dried apricots
- 0.5 cups dried figs
- 1 medium (chopped) onion
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix together the honey, apple cider vinegar, ground cinnamon, ground cloves, and nutmeg to create a marinade.
Rub the marinade all over the pork loin and let it sit for 10 minutes to absorb the flavors.
Chop the dried apricots and dried figs into small pieces.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork loin on all sides until it is golden brown, about 2-3 minutes per side.
Remove the pork loin from the skillet and set it aside.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until translucent.
Add the dried apricots, dried figs, and fresh thyme to the skillet and stir to combine.
Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the skillet.
Return the pork loin to the skillet, nestling it into the fruit and onion mixture.
Sprinkle the pork with salt and black pepper.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Serve the pork slices with the fruit and onion mixture spooned over the top. Enjoy!
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 73.2 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4745 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
