-
1
Bring the wine to a simmer in a small nonreactive saucepan over high heat.
-
2
Remove from the heat and add the figs.
-
3
Let stand until cooled, about 1 hour.
-
4
Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
-
5
Using the tip of a knife, poke about a dozen slits in the pork.
-
6
Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
-
7
Heat the oil in a large Dutch oven over med-high heat.
-
8
Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
-
9
Add more oil to the pot, if needed.
-
10
Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
-
11
Return the pork to the pot, and add the figs and their wine.
-
12
Bring to a boil over high heat.
-
13
Decrease the heat to low and cover.
-
14
Simmer until the pork is fork-tender, about 4 hours.
-
15
Transfer the pork to a deep serving platter.
-
16
Using a slotted spoon, transfer about half of the figs to the platter.
-
17
Cover with foil to keep warm.
-
18
Remove the pot from the heat and let stand for 5 minutes.
-
19
Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
-
20
Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
-
21
In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
-
22
Whisk each batch of puree into the flour paste.
-
23
Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
-
24
Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
-
25
Season with salt and pepper.
-
26
Carve the pork.
-
27
Pour the sauce over the pork and serve hot, with the figs.
