PORK ROAST WITH RED WINE FIG SAUCE

Ingredients

For the Roast

• 3 - 5 pound Broad Arrow Farm bone-in or boneless pork loin roast (or other pork roast)
• Kosher salt and freshly ground black pepper to taste

For the Sauce

• 1 ½ cups dried figs, halved or quartered depending on the size of the fig
• 1 ½ cup red wine
• ⅓ cup water
• ½ cup red wine vinegar
• 2 tablespoons raw honey
• 2 tablespoons raw sugar
• Pinch of kosher salt
• Twist of freshly ground black pepper

1. Salt and pepper the roast liberally. Let the roast sit at room temperature for at least one hour and up to three hours before cooking.
2. Preheat the oven to 250F. Cook the roast for approximately 30 minutes per pound, until the roast reaches an internal temperature of 145F. Let the roast rest for 20 -30 minutes at room temperature before slicing.
3. While the roast rests, bring all the sauce ingredients to a boil. Cook until the figs are softened and the sauce is sticky and somewhat thickened, about 20 minutes.
4. Serve the roast with the fig sauce.

Cook's Note: We used a combination of three dried fig varieties in the sauce: Conadria, Black Mission, and Turkish. Each fig contributed its unique personality to the finished sauce, however any variety of dried fig will be excellent. Experiment with different combinations to find a mix you like or keep it simple; either way this will be delicious served with pork roast or chops.

Ingredients

For the Roast

• 3 - 5 pound Broad Arrow Farm bone-in or boneless pork loin roast (or other pork roast)
• Kosher salt and freshly ground black pepper to taste

For the Sauce

• 1 ½ cups dried figs, halved or quartered depending on the size of the fig
• 1 ½ cup red wine
• ⅓ cup water
• ½ cup red wine vinegar
• 2 tablespoons raw honey
• 2 tablespoons raw sugar
• Pinch of kosher salt
• Twist of freshly ground black pepper

1. Salt and pepper the roast liberally. Let the roast sit at room temperature for at least one hour and up to three hours before cooking.
2. Preheat the oven to 250F. Cook the roast for approximately 30 minutes per pound, until the roast reaches an internal temperature of 145F. Let the roast rest for 20 -30 minutes at room temperature before slicing.
3. While the roast rests, bring all the sauce ingredients to a boil. Cook until the figs are softened and the sauce is sticky and somewhat thickened, about 20 minutes.
4. Serve the roast with the fig sauce.

Cook's Note: We used a combination of three dried fig varieties in the sauce: Conadria, Black Mission, and Turkish. Each fig contributed its unique personality to the finished sauce, however any variety of dried fig will be excellent. Experiment with different combinations to find a mix you like or keep it simple; either way this will be delicious served with pork roast or chops.