Pork Roast with Figs, Farro and Leeks

My oven broke. Do you believe it?

This is my inaugural recipe with our new oven which I LOVE! If anyone locally needs a good stove, go see Rich at P.C. Richards in Raritan. He’s a whiz!

Pork Roast with Figs, Farro and Leeks

A meal in one pan. Easy and the oven does the work for you. A heart meal just in time for autumn
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Rest time: 5 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Fusion
Keyword: farro, figs, leeks, One Pot Dinner, Pork shoulder
Servings: 6
Calories: 278kcal

Ingredients

  • 1 3 pound boneless pork shoulder
  • 2 leeks white parts only, rinsed well
  • 10 fresh figs
  • 2 tbsp fresh tarragon
  • 1 tbsp fresh rosemary
  • 1 tsp black pepper
  • 1 tbsp kosher salt
  • 1 cup white wine
  • 1 cup farro rinsed and drained
  • 2 cups vegetable broth
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 350°
  • Pat pork dry and generously season with kosher salt
  • Heat oil in a heavy bottomed pan until shimmering
  • Sear the pork shoulder on all sides to brown it thoroughly
  • Put the pan in the oven and cook uncovered for 30 minutes
  • Rinse leeks and remove dark green stalks. Cut the white part in half lengthwise and cut into half moons
  • Remove tops of figs and cut in half
  • Finely chop herbs
  • Rinse farro and drain it
  • Carefully remove the pan from the oven and add the leeks and the figs to the pan, to the sides of the roast
  • Top the roast with tarragon and rosemary
  • Add the farro to the top of the leeks and figs
  • Pour in the white wine and the vegetable broth and season with pepper
  • Cover and cook for another 40-45 minutes at 350° until a meat thermometer registers 160°
  • Let the meat rest for five minutes before carving. Place sliced meat on a platter and surround with the figs, farro and leeks

Nutrition

Calories: 278kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1489mg | Potassium: 387mg | Fiber: 8g | Sugar: 16g | Vitamin A: 805IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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