French-Style Pot-Roasted Pork Loin with Port and Figs | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter, cut into 2 pieces
• 6 garlic cloves, sliced thin
• 2 1/2 pound pork loin roast boneless, center-cut, trimmed
• 1 tablespoon kosher salt
• Ground black pepper
• 1 teaspoon sugar
• 2 teaspoons herbes de Provence
• 2 tablespoons vegetable oil
• 3/4 cup chopped dried figs
• 1 onion, chopped fine
• 1/3 cup port
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4-3/4 cup low-sodium chicken broth
• 1 tablespoon unflavored gelatin
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh parsley