Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
723
Calories
60g
Protein
43g
Fat
24g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Dried Fig | 1 medium (50g) | 37 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. finely chopped fresh thyme
- 2 Tbs. finely chopped fresh rosemary
- 4 Tbs. minced garlic
- 1 1/2 Tbs. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 bone-in pork loin roast, about 5 lb.
- 12 oz. dried figs, halved
- 1 cup sweet vermouth or water, warmed
- 3/4 cup low-sodium chicken stock
- 2 Tbs. veal demi-glace
- 2 tsp. fig balsamic vinegar
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes