INGREDIENTS:1 8-bone pork loin (bones Frenched)
Sauce & Garnish:
12 firm-ripe fresh figs (or dried, if unavailable)
1 3-inch piece fresh ginger, sliced
4 allspice berries
½ cup honey
½ cup sugar
½ cup water
¼ cup lime juice
¼ cup lemon juice
4 whole black peppercorns
Marinade:
12 large, whole, peeled garlic cloves, smashed
1 small branch lavender
1 small branch rosemary
3 sprigs thyme
4 Tbsp. olive oil (plus 2 Tbsp. for browning roast)
2 tsp. whole grain mustard
Finishing the Dish:
16-20 fingerling potatoes, blanched in salt water until centers are tender, cooled, halved lengthwise
4 Tbsp. olive oil
1 Tbsp. butter, melted
10 whole garlic cloves, in skins, smashed
½ tsp. rosemary, finely chopped
to taste, salt and pepper
1 cup California raisins
1 fresh jalapeño, sliced
1 cup red wine
1 ½ cup veal demi-glaze
½ bunch Italian parsley, finely choppedDIRECTIONS:In advance:Place ginger, allspice and peppercorns in 8 inch x 8 inch sachet. Combine remaining sauce ingredients in non-reactive saucepan. Add sachet and bring to gentle boil. Simmer until slightly syrupy. (Do not over-reduce.) Cut a skin-deep X on blossom end of each fresh fig. Place figs in non-reactive container, half-covered with ice and a little water. Pour hot reduced liquid over figs and refrigerate, covered for 5-10 days. Halve figs after marinating.
Marinate pork: Combine marinade ingredients in non-reactive bowl, pressing herbs with back of spoon to release flavors. Coat pork evenly with mixture. Marinate overnight, covered, in refrigerator, turning 2 or 3 times. Toss potatoes in olive oil with skin-on garlic cloves and rosemary. Season with salt and pepper; set aside.
Roast meat: Preheat oven to 375°F. Heat olive oil in roasting pan over high heat and brown roast on all sides. Roast for 20 min. then add potatoes (cut side down), garlic cloves and rosemary. Allow to roast 20 min. longer, until internal pork temperature reaches 140°F. Remove from oven. Allow roast to rest covered with kitchen towel.
Make sauce: Pour excess fat from pan and add jalapeños. Saute for 2 mintues. Deglaze pan with wine and reduce until almost dry. Add demi-glaze, raisins, and figs. Simmer 5 minutes. Remove potatoes to warm serving platter. Gently push figs to one side of pan, tilt slightly and whisk butter into sauce, being careful not to damage figs. Adjust seasoning.
Cut chops at each bone and arrange atop potatoes. Spoon figs, raisins and sauce over chops and garnish with chopped parsley.SERVINGS:8 servingsFrom:Chef/owner Jan Birnbaum, Catahoula Restaurant and Saloon, Calistoga, Calif.
