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Fig and Pistachio Stuffed Pork Roast to Pair with Pinot Noir

Fig and Pistachio Stuffed Pork Roast to Pair with Pinot Noir

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Published by Suzanne de Cornelia

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Categories:Types, Recipes/Menus
Published by: Suzanne de Cornelia on Oct 25, 2010
Copyright:Attribution Non-commercial

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05/03/2014

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 International lifestyle photographer, Solvi dos Santos, together with writer, Florence Brutton, capture ‘The Great Family Wine Estates of France’ with the gusto of an archeology team. Theycaptivate with insights about viniculture, local customs, and ideals of legacy that are the bedrock of families and communities. In the context of our whirlwind days~the subtext is to be centered in the things that matter at the end: The soul nurturing beauty ina simple vase of flowers. The tantalizing aromas from the kitchen.Your creations that make memories that can last for lifetimes.The wine pairing that follows this simple and delicious Epicurious recipe blends the best of worlds Old and New.
 
 Pork Roast with Fig and Pistachio Stuffing 
 Pork roast and figs in wine both marinate overnight so start a day before you plan to serve this.
 Pork:
1/3 cup coarse kosher salt 1/4 cup (packed) golden brown sugar 1/4 cup honey6 (5-inch-long) fresh rosemary sprigs4 garlic cloves, peeled, smashed 1/2 teaspoon dried crushed red pepper 6 cups cold water, divided 2 3-pound center-cut bone-in pork rib roasts--about 5 bones each

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