Fig and Rosemary Pork Pot Roast

Name: Fig and Rosemary Pork Pot Roast
Yield: 6 Servings
Ingredients: 2 cups dry white wine; 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise; 1 tablespoon olive oil; 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked; 1 medium onion, chopped; 1 medium carrot, peeled, chopped; 1 tablespoon chopped fresh rosemary; 2 garlic cloves, chopped; 1 14-ounce can low-salt chicken broth; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 tablespoons Dijon mustard

By Rick RodgersPhotography by Charles Schiller

September 30, 2004

Recipe notes