Fig and Rosemary Pot Roast
This recipe delivers a succulent pork loin pot roast, slow-braised with sweet Calimyrna figs, aromatic rosemary, and a medley of vegetables, enhanced by dry white wine and Dijon mustard. The result is fork-tender meat enveloped in a rich, complex sauce, perfect for a comforting and elegant meal.
Equipment
- 1 Dutch Oven Or heavy-bottomed pot suitable for braising
- 1 Chef's knife
- 1 Cutting Board
- 1 Whisk For thickening the sauce
- 1 Ladle For serving the sauce
Ingredients
Main
- 1 14 ounce can low salt chicken broth
- 1 6 rib blade end or center cut pork loin roast chine bone removed, ribs cracked
- 1 8 ounce package dried Calimyrna figs stemmed, halved lengthwise
- 1 medium carrot peeled, chopped
- 1 medium onion chopped
- 1 tablespoon all purpose flour
- 1 tablespoon butter room temperature
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 2 cups dry white wine
- 2 garlic cloves chopped
- 2 tablespoons Dijon mustard
Instructions
- Pat the pork loin roast dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until deeply browned, then remove and set aside.
- Add chopped onion and carrot to the pot and sauté, scraping up any browned bits, until softened, about 5-7 minutes. Stir in chopped garlic and cook for 1 minute more until fragrant.
- Deglaze the pot with dry white wine, bringing it to a simmer and continuing to scrape the bottom to release any remaining fond.
- Stir in chicken broth, halved dried Calimyrna figs, chopped fresh rosemary, and Dijon mustard.
- Return the seared pork roast to the Dutch oven. Ensure the liquid comes to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2-2.5 hours, or until the pork is fork-tender.
- Carefully remove the pork roast from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes.
- While the pork rests, combine the softened butter and all-purpose flour in a small bowl to form a smooth paste (beurre manié).
- Bring the braising liquid in the pot to a gentle simmer. Whisk in small pieces of the beurre manié until the sauce thickens to your desired consistency.
- Slice the rested pork roast against the grain and serve immediately, spooning the rich fig and rosemary sauce generously over each portion.
Notes
Achieve a deep, golden-brown sear on the pork loin before braising; this Maillard reaction is crucial for developing robust flavor. Braise the roast low and slow, ensuring the liquid is at a gentle simmer, not a rapid boil, to keep the pork tender and moist. The figs will break down, adding natural sweetness and body to the sauce. Adjust the final seasoning, balancing the sweetness of the figs with the savory depth of the broth and the tang of Dijon. A beurre manié (butter and flour paste) provides a smooth, lump-free way to thicken your sauce to perfection.