Fig and Rosemary Pot Roast

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant fig and rosemary pot roast is a wonderful way to elevate a traditional Sunday lunch. The combination of succulent pork loin and the deep, honeyed sweetness of dried figs creates a sophisticated flavour profile, perfectly balanced by the piney aroma of fresh rosemary. As the meat undergoes a gentle braise in dry white wine and chicken broth, it becomes incredibly tender, while the figs soften to create a rich, jammy accompaniment.

Ideal for a seasonal dinner party or a comforting family gathering, this dairy-free dish looks impressive when served on a large platter. The addition of Dijon mustard to the final sauce provides a piquant depth that cuts through the richness of the roast. Pair it with creamy mashed potatoes or roasted root vegetables for a truly satisfying homemade meal.

Ingredients for Fig and Rosemary Pot Roast

Vino blanco seco de 475 ml
1 230g package dried Calimyrna figs, stemmed, halved lengthwise
1 cucharada de aceite de oliva
1 6-rib blade-end or centre-cut pork loin roast, chine bone removed, ribs cracked
1 cebolla mediana, picada
1 zanahoria mediana, pelada, picada
1 cucharada de romero fresco picado
2 dientes de ajo, picados
1 400g can low-salt chicken broth
1 tablespoon butter, room temperature
1 cucharada de harina común
2 cucharadas de mostaza de Dijon

How to make Fig and Rosemary Pot Roast

Preheat oven to 149°C. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.

Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.

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. Add broth and reserved wine.

Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into centre of roast registers 66°C, adding figs during last 10 minutes of roasting, about 1 1/2 hours.

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. Whisk 240ml sauce and mustard into butter mixture. 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.

Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.