Yield: 6 servings

figs, caramelize

1 tbs olive oil
6-rib-blade-end or center-cut port loin roast, chine bone removed, ribs cracked

1 onion, chopped
1 carrot, chopped
1 tbs fresh rosemary, chopped
2 garlic gloves, chopped
14-ounce low-sodium chicken broth
2 cups dry white wine

1 tbs butter
1 tbs flour
2 tbs Dijon mustard

Preheat oven to 300F.
Heat oil in heavy large ovenproof pot over medium heat. Sprinkle pork with salt and pepper. Add pork to pot and sear the roast all around except the sides, about 8 min. Transfer to platter.

Add onion and carrot to same pot. Cook until golden brown, about 8 min. Stir in rosemary and garlic, sauté 1 min. Add broth and wine.

Return pork to pot, meat bone side down.  Bring to boil, insert meat thermometer, cover and transfer to oven.  Bake until thermometer reads 135F, about 1 hour 15 min. Quickly sear outside skin again to get a brown and crisp crust in Lodge with a bit of bacon fat.
Rest for 15 min. (should become 145 to 150).

Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mix into sauce in pot. Boil sauce until thickened, about 8 min. Season with salt and pepper.

Transfer pork to platter, surround with figs and sauce.
Carve pork between the bones.