Pork Roast with Figs, Farro and Leeks
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
Method
- 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
Calories278kcalCarbohydrates49gProtein5gFat5gSaturated Fat1gCholesterol1mgSodium1489mgPotassium387mgFiber8gSugar16gVitamin A805IUVitamin C6mgCalcium67mgIron2mg
