Fig and Rosemary Pot Roast

Ingredients for Fig and Rosemary Pot Roast

• 475ml de vinho branco seco

• 1 230g package dried Calimyrna figs, stemmed, halved lengthwise

• 1 colher de sopa de azeite de oliva

• 1 6-rib blade-end or centre-cut pork loin roast, chine bone removed, ribs cracked

• 1 cebola média, picada

• 1 medium carrot, peeled, chopped

• 1 colher de sopa de alecrim fresco picado

• 2 dentes de alho, picados

• 1 400g can low-salt chicken broth

• 1 colher de sopa de manteiga, em temperatura ambiente

• 1 colher de sopa de farinha de trigo

• 2 colheres de sopa de mostarda Dijon

Preheat oven to 149°C. 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.

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.

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; sauté 1 minute. Add broth and reserved wine.

Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into centre of roast registers 66°C, adding figs during last 10 minutes of roasting, about 1 1/2 hours.

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 240ml 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.

Aviso Legal

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