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Ingredientes
- Prep time: 30 mins
- Cook time: 1 hour 40 mins
- Total time: 2 hours 10 mins
- 1 Tablespoon Minced Thyme
- 1 Tablespoon Minced Rosemary
- 6 Cloves Garlic, minced (about 2 Tablespoons)
- ¼ Cup Chopped Parsley
- 2 Tablespoons Lime Zest (I used about 6 small limes, or two large limes)
- 2½ Pounds Pork Loin
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- ½ Cup Diced Onion
- ¾ Cup Chopped Figs
- ¾ Cup Champagne Grapes
- 1½ Teaspoons Salt, divided
- 1 Teaspoon Freshly Cracked Black Pepper, divided
- 5-6 Feet of Butchers Twine
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- ½ Cup Coconut Water
- ½ Cup White Wine (I used Riesling)
- ½ Cup Chicken Stock
- ¼ Cup Dragon fruit
- 1 Tablespoon Lime Juice
- 1 Tablespoon Olive Oil
- 2 Cups Arugula
View Full Recipe at The Devil Wears Parsley
