2 1/2 -3 lb rolled pork roast
Salt and pepper
2 red onions, sliced
3 garlic cloves, sliced
2 tbsp olive oil
2 tbsp butter
6 figs quartered
1 cup port
1 1/2 cups chicken broth
3 tbsp creme fraiche
Season the roast with salt, pepper and thyme.
Sweat the onions and garlic in the olive oil, push to the side, add 1 tbsp of butter and brown the pork roast. Remove the roast and set aside.
Add the remaining tablespoon of butter and the figs and cook for about 1 minute. Put the onions and figs in the bottom of a tajine, the roast on top and pour 1/2 cup of port over the roast. Put the tajine top on and cook in a 400 degree oven for 30 minutes.
Take out the roast and pour the other half of the port on top and return to the oven for another 30 minutes. Take the top off and cook for an additional 30 minutes.
Remove the roast to a cutting board to rest, pour the chicken broth into the tajine bottom and boil for 10 minutes.
Add the creme fraiche. Slice the roast and serve with the sauce and parsley potatoes