Pork Loin Stuffed with Spinach and Mission Figs – Recipes for Club + Resort Chef
Pork Loin Stuffed with Spinach and Mission Figs over Braised Cabbage Orange Balsamic and Carrot Puree Recipe courtesy of Chuck Mahoney, CEC, Executive Chef,
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Ingredients
- boneless pork loin
- chicken breast
- dried figs
- spinach leaves
- garlic
- shallots
- fresh thyme
- olive oil
- egg whites
- heavy cream
- Red Cabbage
- onions
- granulated sugar
- water
- balsamic vinegar
- orange juice
- corn starch
- carrots
- celery
- Idaho Potato
- low-sodium chicken broth
- salt
- unsalted butter
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