French-style pot-roasted pork loin with Port and figs from Cook's Illustrated Magazine Special Issue: All-Time Best Recipes (2014): Special Collector's Edition (page 9)
- bay leaves
- dried figs
- garlic
- gelatin
- herbes de Provence
- onions
- parsley
- thyme
- balsamic vinegar
- Port wine
- pork loin roast
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
