---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PORK W/ FIGS, PEARL ONIONS & MUSTARD
  Categories: Meats, Main dish
       Yield: 8 servings
  
       2 tb Oil
       2 ts Kosher salt
       1 ts White pepper
     1/2 ts Ground allspice
       3 lb Boneless pork loin roast
      24    Dried black figs
       1 c  Marsala wine
       1 pt Pearl onions
     1/2 c  Low-sodium chicken broth
       3 tb Honey
       6 tb Hot mustard
       1 tb Chopped parsley
       3 tb Butter
  
   PREHEAT OVEN TO 350F. In a small bowl combine oil, salt, pepper and
   allspice. Rub the pork with the mixture, cover and let stand at room
   temperature for 1 hour. Steep the figs in Marsala in a small bowl for 1
   hour. Meanwhile, place the onions in warm water for 20 minutes to soften
   the skins. Using a small knife peel from tip to stem. Trim the stem as
   little as possible and cut an X in the root tip. Set the onions aside. Heat
   the oil in a pan over high heat on the stove and brown the pork on all
   sides. Remove from the heat and transfer the pork to a roasting pan. Add
   onions, figs, Marsala and broth. Cover and place in the oven for 1 hour.
   Remove the cover and continue to cook another 30 minutes, or until a meat
   thermometer inserted into the pork reads 135F. Meanwhile, combine honey and
   mustard and pour into a small condiment bowl. Remove the roasting pan from
   the oven. Transfer the pork to a platter and let sit for 5 minutes before
   serving. Add the parsley to the onion-fig mixture and beat in the butter.
   To serve, mound the compote on a serving platter. Slice the pork into
   1/4-inch slices and lay slices over the compote. Accompany with honey
   mustard.
  
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