Pork Pot Roast With Dried Figs and Herbs

"In 'Autumn Gatherings' by Rick Rodgers"
 
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Ready In:
5hrs 15mins
Ingredients:
13
Serves:
10
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ingredients

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directions

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

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