Preheat oven to 325'
In a bowl, combine pecans, parmesan, mustard, and worcestershire sauce.
Spread pecan mixture on roast. Place on a rack in a shallow roasting pan.
Roast for 1 1/4 to 1 1/2 hours or until the thermometer reads 155'. Take out and cover with foil and let stand 15 minutes.
For sauce, in a saucepan, stir together wine, snipped figs, brown sugar, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered 10 to 15 minutes or until mixture has reduced to 2 1/4 cups. Remove the Bay Leaf.
Transfer mixture to a blender container or food processor bowl. Blend or process until nearly smooth. Pass mixture through mesh strainer over a bowl, pressing solids to release juices. Discard solids.
Return sauce to saucepan; gently reheat just before serving.
Pass sauce with meat. Garnish with additional figs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 69 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 74.2mg||23 %|
|Sodium 98.6mg||3 %|
|Potassium 553mg||15 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 12.1g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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