RecipesMagazine

Fig and Rosemary Pot Roast

Fig and Rosemary Pot Roast
One serving contains 164 calories, 3g of protein, and 5g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up garlic cloves, rosemary, carrot, and a few other things to make it today.

Instructions

1
Preheat oven to 300°F. Bring wine and figs to boil in small saucepan.
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FigsFigs
WineWine
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Sauce PanSauce Pan
OvenOven
2
Remove from heat and let stand until figs soften, about 15 minutes.
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FigsFigs
3
Drain figs, reserving wine and figs separately.
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FigsFigs
WineWine
4
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat.
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Cooking OilCooking Oil
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PotPot
5
Sprinkle pork with salt and pepper.
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Salt And PepperSalt And Pepper
PorkPork
6
Add pork to pot and cook until browned on all sides, about 8 minutes total.
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PorkPork
Equipment you will use
PotPot
7
Transfer pork to platter.
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PorkPork
8
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.
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RosemaryRosemary
CarrotCarrot
GarlicGarlic
OnionOnion
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PotPot
9
Add broth and reserved wine.
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BrothBroth
WineWine
10
Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven.
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MeatMeat
PorkPork
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OvenOven
PotPot
11
Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
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FigsFigs
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Kitchen ThermometerKitchen Thermometer
OvenOven
12
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.
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ButterButter
All Purpose FlourAll Purpose Flour
SauceSauce
FigsFigs
PorkPork
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Cutting BoardCutting Board
Slotted SpoonSlotted Spoon
BowlBowl
Aluminum FoilAluminum Foil
13
Whisk 1 cup sauce and mustard into butter mixture.
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MustardMustard
ButterButter
SauceSauce
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WhiskWhisk
14
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.
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Salt And PepperSalt And Pepper
MustardMustard
ButterButter
SauceSauce
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WhiskWhisk
PotPot
15
Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.
Ingredients you will need
SauceSauce
FigsFigs
PorkPork
DifficultyHard
Ready In45 m.
Servings6
Health Score1
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