Fennel and Fig Pork Roast

Instructions

1. 1

   In a saucepan, simmer the figs in the wine for about 5 minutes, covered. Remove from the heat and set aside.

2. 2

   Cut the fennel bulbs in half and remove the core. Remove the fronds and set aside.

3. 3

   Preheat the oven to 190 °C (375 °F).

4. 4

   Dredge the pork in flour. In a saucepan, brown in half the oil. Remove the pork and set aside. In the same pan, add the remaining oil and brown the shallots.

5. 5

   Put the roast back in the pan. Add the wine with the figs, mustard, fennel seeds, fennel, broth and bay leaf. Season with salt and pepper.

6. 6

   Bring to a boil and bake for about 1 hour and 10 minutes. Remove the roast from the pan and let rest for 10 minutes before slicing. Serve with the pan juices, the figs and fennel. Delicious with pan-fried potatoes and celeriac gratin.