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Pork Pot Roast With Dried Figs and Herbs

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“In 'Autumn Gatherings' by Rick Rodgers”
5hrs 15mins

Ingredients Nutrition


  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.

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