Name: Fig and Rosemary Pot Roast
Yield: Makes 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

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Fig and Rosemary Pot RoastCharles Schiller

Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.

Recipe notes

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