Roast Pork Loin with Fresh Fig and Onion Sauce

2 tablespoons (30 ml) olive oil
One 2-1/4 pound (about 1 kilo) boneless pork loin roast
1 pound (450 grams) fresh figs (green or black figs), ends trimmed and halved
1 large onion, thinly sliced
3/4 cup (200 ml) dry white wine
Chicken stock as needed
Course salt (sea salt if available) and freshly ground black pepper
4 dried bay leaves
Fresh rosemary, coursely chopped

Preheat the oven to 375 degrees F. (190 degrees C.)

Freely salt and pepper the pork loin on all sides. Heat the olive oil over medium to medium high heat until hot in an oven-proof deep skillet (when covered, deep enough to hold the pork loin), then sear the pork on all sides. Remove the pork from the pan and add the figs. Cook until they are beginning to brown but not too soft, about 5 minutes. Remove the figs and set aside. Add the onions and cook, covered, until the onions are tender and golden brown, stirring occasionally, about 10 minutes. Return the pork roast to the pan with the onions. Pour the wine over the pork. Add the bay leaves to the liquid, cover, and roast in the oven until the pork is nearly-but not completely-cooked through, about 35 to 40 minutes. Add a little chicken stock, only if needed, to keep a small amount of liquid in the pan during roasting.

Add the figs to the pork, making sure that the liquid covers the figs. Continue roasting until the pork is cooked through and figs are tender, an additional 10 minutes.

Remove the pork from the pan and keep warm. Bring the pan juices to a slow boil until the sauce has thickened, just a few minutes. Add the rosemary.

Slice the pork and serve with the fig and onion sauce. We served this dish with green bean and potato puree, but soft polenta or creamed potatos would also be nice.

Makes 4 to 6 servings.