Fig And Rosemary Pot Roast Recipe

Name: Fig And Rosemary Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine; 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise; 1 tablespoon olive oil; 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked; 1 medium onion, chopped; 1 medium carrot, peeled, chopped; 1 tablespoon chopped fresh rosemary; 2 garlic cloves, chopped; 1 14-ounce can low-salt chicken broth; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 tablespoons Dijon mustard

Servings: persons

2 cups dry white wine
1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
1 tablespoon olive oil
1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 tablespoon chopped fresh rosemary
2 garlic cloves, chopped
1 14-ounce can low-salt chicken broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 tablespoons Dijon mustard

1
Preheat oven to 300u00b0F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
2
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
3
Add onion and carrot to 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; saute 1 minute. Add broth and reserved wine.
4
Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150u00b0F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
5
Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir 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.
6
Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dry white wine, 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise, 1 tablespoon olive oil, 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked, and more.

Yes, Fig And Rosemary Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig And Rosemary Pot Roast

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