Get down to Fig Town!

Making:

Instant pot pork with balsamic fig sauce & roasted veggies with prosciutto.

Here's what I have:

6 figs

1 large shallot

2 scallions

1 oz fig jam

1 oz Balsamic vinegar

32 oz Pork loin

6 oz Carrot

5 os red onion

6 oz green bean

0.5 oz Bacon butter

0.2 oz Mushroom concentrate

2 oz prosciutto

1/4 tsp each:

Salt, pepper, paprika, garlic powder

Preparation:

The pork loin was browned in the instant pot then cooked for 20 mins.

The oven was preheated to 425.

After cutting up the vegetables they were tossed with the prosciutto, a little bit of melted bacon butter and the spices. What's the spread on a baking sheet lined with tin foil and placed in the oven for 25 mins.

The sauce was prepared by using the remaining bacon butter scallion whites and shallots until they were going clear. Next into the pan the Fig Jam was added and cooked until it was melted down, next in was the mushroom stock. Last ingredients for the sauce were the vinegar and water. The sauce was allowed to cook down until the liquids reached a syrup consistency.

The figs were cut into halves for plating. The pork was cut into sections and scallion greens were added after the sauce.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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