Italian Pork Roast with Figs and Roasted Potatoes

Introduction

I've made this a couple of times in my Le Creuset Enameled Cast-Iron 7-3/4-Quart Oval Roasterand it's incredible. Sorry I don't have any photos at the moment, but I'll add some the next time I make it. The recipe below makes enough for 6 people.

Ingredients

• Pork loin, 5-6lb, center cut from the loin
• Tbsp minced rosemary
• Tbsp minced thyme
• 6 large cloves of garlic
• Tbsp sea salt
• Ground pepper
• 1/4 cup olive oil
• 8-10pz dried mission figs
• 1 cup sweet vermooth
• Small, new potatoes (4-5 person)
• 3/4 cup chicken stock
• Tbsp veal demi-glace
• 2 tbsp balsamic vinegar
• 4 tbsp unsalted butter

Method

1) Marinate a 4 – 5 lb bone-in pork loin (recommend center cut, and ours was trimmed and tied by the butcher so that the bone would fall away after the meat was cut, which worked wonderfully) for at least 24 hours in a couple Tbsp each of minced thyme and rosemary, about 6 large cloves of minced garlic, sea salt (Tbsp or so), ground pepper, and ¼ cup of olive oil. Slather the marinade onto the pork, wrap the whole thing up in cellophane and refrigerate.

2) Marinate about 8 – 10 oz of dried black mission figs in 1 cup of warm, sweet vermouth for an hour or so. Then separate the figs from the liquid and reserve both.

3) We used a Le Creuset roasting pan so used a fairly low 400 degree roasting temp and that takes about 90 mins to read 140 degrees.

4) At 30 mins through, add a bunch of small new potatoes to the pan (just washed, no other prep)

5) When pork temp hits 140, remove it from the oven and rest on a cutting board, under foil for about 15 mins, and put the potatoes in a bowl covered tightly to retain heat.

6) Put the roasting pan over med/high heat. Add the reserved fig liquid and bring to a boil, scraping bits up. Reduce heat to medium and add figs, ¾ cup stock, 1 Tbsp of prepared veal demi-glace (i.e. 1 Tbsp concentrated demi-glace mixed over heat with 4 Tbsp water) and 2 tsp balsamic vinegar. Simmer for 5 mins. Whisk in 4 Tbsp of butter, a little at a time. Season with salt/pepper.

7) Carve pork; serve with the sauce