Anise Pork with Figs and Apples
- 4 teaspoons crushed anise or fennel seeds
- 6 boneless pork loin steaks (4 ounces each)
- Salt and freshly ground pepper; to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 2 large shallots, thinly sliced
- 1 large clove garlic, minced
- 1 cup thin sliced tart apple
- 1/2 cup fresh orange juice, divided
- 1 cup dried California figs, quartered
- 1 tablespoon red wine vinegar
ProcedureSprinkle anise seed on both sides of the steaks and season with salt and pepper; set aside. In a large nonreactive skillet, heat olive oil until almost smoking. Add pork steaks and cook over moderately high heat, turning once, until well browned, about 3 minutes per side. Reduce heat to moderate and cook until firm and barely pink inside, about 4 minutes longer. Transfer to a plate. Melt 1 tablespoon butter in same skillet. Add shallots and cook over moderate heat until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add apple slices and cook, turning, until lightly browned, about 2 minutes. Add 2 tablespoons orange juice and cook until apple slices are just tender, about 1 minute. Add figs and remaining 6 tablespoons orange juice, increase heat to moderately high and simmer to blend flavors, 1 to 2 minutes.
To serve, season sauce, to taste with vinegar, salt and pepper. Swirl in remaining butter. Briefly reheat pork with any remaining juices. Serve immediately.
NUTRITION FACTS (per serving)Calories 400 (35% from Fat); Total Fat 16g; Saturated Fat 6g; Trans Fat -0-g; Cholesterol 100mg; Sodium 80mg; Potassium 820mg; Carbohydrate 29g; Sugar 23g; Dietary Fiber 5g; Protein 37g;
Daily ValuesVitamin A 37 Vitamin C 37 Calcium 37 Iron 37