FOR THIS EASY RECIPE PORK LOINS ARE PAN-COOKED, PARBOILED RUTABAGAS SAUTEED IN THE PORK DRIPPINGS, THEN THE FIGS, AND, FINALLY, SAGE LEAVES. THE RESULTANT DISH IS LAYERED WITH FLAVORS, WHILE EACH COMPONENT RETAINS ITS CHARACTER. YOU CAN SUBSTITUTE OTHER ROOT VEGETABLES FOR RUTABAGAS, BUT MY WIFE IS PARTIAL TO THIS UGLY LITTLE ROOT AND I’VE LEARNED TO DO AS I’M TOLD.
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