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

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Prep Time: 10

Cook Time: 1 15

Rest time: 5

Total Time: 1 30

Course: Main Course

Cuisine: Fusion

Keyword: farro, figs, leeks, One Pot Dinner, Pork shoulder

Servings:

Calories: 278kcal

Equipment

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

US Customary - Metric

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