Fig Preserves Perfect for Pork
Here is a super quick sweet-salty roast pork that I whip up when I need something substantial (read meat) for the kids. It also yields lots of great leftovers for sandwhiches.
Take ...
A package of uncured bacon strips or "Cottage Pork" from Tennessee Grass Fed Farm and some less than fresh grapes prompted this dish on a cold day in February. Stone Ground grits from BeaverCreek Dam Farms was the perfect foil for the salty, sweet pork and grapes that were enhanced with a splash of Tangerine Balsamic Vinegar from Herban Market and Sourwood Honey from Tennssee Artisan Honey! Enjoy.
Ingredients
- 1 tablespoon olive oil
- 1 (1 pound) package Uncured Cottage Bacon or pork loin slices
- 3 cups red grapes (seedless)
- 3 tablespoons fruity balsamic vinegar
- 1 tablespoon honey
- 1 cup stone ground grits
- 1/2 cup half-and-half, cream or whole milk
- 3 ounces Romano cheese (or cheddar, Parmesan)
- salt and pepper
Preparation
1. Heat a cast iron skillet or oven proof skillet in the oven at 375 F for 15 minutes. Place pork and grapes in skillet. Roast for 20 minutes, stirring once.
2. Increase oven temperature to 400F and roast 10 more minutes. Drizzle with honey and balsamic (and a little water if mixture is too thick) and roast 5 more minutes.
3. Place grits in 4 cups boiling water. Simmer on low covered for 25 minutes. Uncover and add cream and cheese. Cook 10 more minutes on low. Serve with pork and grapes on top.
Yield 4 servings.
Related Stories & Recipes
