Fig and Rosemary Pork Pot Roast               

 tags (edit): Winter Christmas Roast Bon Appetit Magazine @Vogel @Try Soon! Main Dish  

 

You can use a center-cut pork loin roast (the most commonly available cut), but for more succulent meat, ask your butcher for a six-rib blade-end pork loin roast, which is fattier and a bit moister after braising. This cut isn't stocked by many markets, so be sure to order it in advance.

Ingredients

2 cups Dry white wine
1 (8-oz) package Dried Calimyrna figs stemmed, halved lengthwise
1 tablespoon Olive oil
1 each 6-rib blade-end pork loin roast (chine bone remove, ribs cracked), or center-cut
1 medium Onion chopped
1 medium Carrot peeled, chopped
1 tablespoon Fresh rosemary chopped
2 cloves Garlic chopped
1 (14-oz) can Low sodium chicken broth
1 tablespoon Butter at room temperature
1 tablespoon All purpose flour
2 tablespoons Dijon mustard


 

Instructions
 Preheat oven to 300°F. Ringy wine and things to boil in small saucepan. Remove from heat and let stand until things softened, about 15 minutes. Drain figs, reserving wine and figs separately.

Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add the pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.

Add onion and carrott to the same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserve wine.

Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roaster registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.

Transfer pork to cutting board. Using a slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from the surface of sauce. Bring sauce to boil. Stir in butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper. Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.


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Yields: 6 Servings
     Bon Appétit magazine, October 2004, page 166

 notes: 

Cuisine:  

Main Ingredient:   Pork