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Fig And Rosemary Pork Pot Roast

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Fig And Rosemary Pork Pot Roast

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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Published 2014-09-09 13:30:50 (2 years ago).

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