Fennel and Fig Pork Roast | RICARDO

Ingredients

• 1 cup (250 ml) dried but supple figs
• 1 cup (250 ml) red wine
• 2 fennel bulbs
• 1 pork loin, about 1 1/2 kg
• Flour
• 1/4 cup (60 ml) olive oil
• 4 shallots, finely chopped
• 2 tablespoons (30 ml) mustard
• 1 tablespoon (15 ml) fennel seeds, grounded
• 2 cups (500 ml) chicken broth
• 1 bay leaf
• Salt and pepper