Fig and Rosemary Pot Roast

Fig and Rosemary Pot Roast
Photo by Charles Schiller

Ingredients

  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 medium carrot
  • 1 14-ounce can low-salt chicken broth
  • 1 tablespoon butter
  • 1 medium onion
  • 1 tablespoon fresh rosemary
  • + 5 more ingredients
    • 1 8-ounce package dried Calimyrna figs
    • 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
    • 2 cups dry white wine
    • 1 tablespoon all purpose flour
    • 2 tablespoons Dijon mustard

Preheat oven to 300°F. 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...

View full recipe at Epicurious

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