INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Season the roast with salt and
pepper. Put the flour on a large plate and dredge the meat in the
flour. Place the oil in a roasting pan and heat it in the oven or on
a burner over high heat until the oil is smoking hot. Add the roast
and brown each side well, 3 to 4 minutes. Add the onion and garlic
and saute until fragrant, about 1 minute. Add the figs, red wine, and
Port and cook over high heat until reduced by half. Add the stock and
bring to a boil. Add the thyme, cover the roasting pan with a lid,
and place in the oven. Cook until tender, about 1 hour.
Remove the pan from the oven and place the roast on a cutting board,
reserving the braising liquid in the pan for the sauce. Slice the
roast against the grain, cutting 1/4-inch-thick pieces, and put the
slices on a serving plate. Season the sauce in the pan to taste with
salt and pepper. If the sauce is thin, place the pan on a burner over
high heat and reduce until thick enough to coat the back of a spoon.
Ladle sauce over the sliced meat and serve hot.
Converted by MC_Buster.
Per serving: 91 Calories (kcal); 3g Total Fat; (37% calories from
fat); 2g Protein; 10g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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