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

In a saucepan, simmer the figs in the wine for about 5 minutes, covered. Remove from the heat and set aside.

Cut the fennel bulbs in half and remove the core. Remove the fronds and set aside.

Preheat the oven to 190 °C (375 °F).

Dredge the pork in flour. In a saucepan, brown in half the oil. Remove the pork and set aside. In the same pan, add the remaining oil and brown the shallots.

Put the roast back in the pan. Add the wine with the figs, mustard, fennel seeds, fennel, broth and bay leaf. Season with salt and pepper.

Bring to a boil and bake for about 1 hour and 10 minutes. Remove the roast from the pan and let rest for 10 minutes before slicing. Serve with the pan juices, the figs and fennel. Delicious with pan-fried potatoes and celeriac gratin.

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