Pork Roast with Figs

This recipe is Jamie Oliver inspired.   I slightly changed some cooking techniques; for the original, go to the Jamie Oliver website.  I didn’t have any Marsala and didn’t feel like buying any, so I used some good old Portuguese port given to me by a good old Portuguese person.

You can always tell if a recipe will be good or not during preparation.   I knew this was going to be incredible.

Darn straight!

Pork Roast with Figs

2 1/2 -3 lb rolled pork roast

Fresh thyme

Salt and pepper

2 red onions, sliced

3 garlic cloves, sliced

2 tbsp olive oil

2 tbsp butter

6 figs quartered

1 cup port

1 1/2 cups chicken broth

3 tbsp creme fraiche

Season the roast with salt, pepper and thyme.   Sweat the onions and garlic in the olive oil, push to the side, add 1 tbsp of butter and brown the pork roast.  Remove the roast and set aside.  Add the remaining tablespoon of butter and the figs and cook for about 1 minute.  Put the onions and figs in the bottom of a tajine, the roast on top and pour 1/2 cup of port over the roast.   Put the tajine top on and cook in a 400 degree oven for 30 minutes.   Take out the roast and pour the other half of the port on top and return to the oven for another 30 minutes.   Take the top off and cook for an additional 30 minutes.   Remove the roast to a cutting board to rest, pour the chicken broth into the tajine bottom and boil for 10 minutes.  Add the creme fraiche.   Slice the roast and serve with the sauce and parsley potatoes.

About cookinginsens

An American living in Burgundy, France
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14 Responses to Pork Roast with Figs

  1. Port is definitely a great substitution here. Looks wonderful.

  2. That dish is righteous, and that comes from someone with quite a few good ole Portuguese people in his family. I’ve noticed the new background!

  3. Looks fantastic! If I don’t have a tajine, can I use a regular roasting pan? I might make this dish in the next week or two with the cold weather setting in…

  4. Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.

    Check out this healthy recipe – Cheese Topped Vegetables

  5. Oh my, Oh my… This looks incredible, must have!!! Added bonus of something else to cook in the tajine. Thank you!

  6. Catherine says:

    This looks amazing… I wonder how it would do with chicken, I don’t feel like going to the store! 🙂

  7. Yum! I love the combo of sweet fruit with pork. It just seems to go so well. Some rosemary added in might be delicious too as I have that growing in the garden and need to use it up before it gets too cold. Thanks!

    The Dinner Belle for Kimberlybelle.com

  8. Brandt says:

    Excellent recipe, but 90 minutes at 400 degrees would have completely dried out the roast. Otherwise it’s excellent.

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