Season rack with salt and pepper. Place in roasting pan and sear. Remove, cool and set pan aside. Mix mustard and preserves. Rub meat down with mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix. Taste for proper seasoning and pack this on the fig and mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must be served medium rare or rare. Let rest. Soaurce: Cheef Jamie Shannon, Commanders Palace, NOLA. Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser
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|Serving Size: 1 Recipe (2580g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2298 (59%)|
|Amt Per Serving||% DV|
|Total Fat 255.4g||341 %|
|Saturated Fat 37.1g||185 %|
|Monounsaturated Fat 173.1g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 0mg||0 %|
|Sodium 4611.9mg||159 %|
|Potassium 1047.8mg||28 %|
|Total Carbohydrate 332.5g||98 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 308.4g|
|Protein 65.5g||94 %|
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Calories per serving: 3873
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