Pot Roast Loin of Pork

3 lb. loin of pork boned, skinned, rolled and tied
275ml chicken stock
1/2 cup of red wine
Olive oil for frying
1/4 cup of butter
salt black pepper to taste
15g pack of thyme
2 medium onions, sliced
2 garlic cloves, sliced
3 tablespoons creme fraiche
6 figs quartered

Method

Preheat oven to 200°C, 400°F. Roll the pork in the seasoning and thyme. Place pork in frying pan and fry off the onions and garlic in a couple of lugs of olive oil. Cook on medium heat for roughly 4 minutes until softened and tender. Push the onions to one side, add 1/4 cup of butter and fry off the pork until lightly brown. Add the quartered figs and 1/4 cup of wine, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet greaseproof paper. Cook in the preheated oven for 45 minutes to 1 hour. After 20 minutes, turn the pork in the juices and add the other 1/4 cup of wine. When the pork is cooked remove to a plate and allow to rest for 15 minutes before slicing. Whilst waiting, finish the sauce by adding the chicken stock and simmer for 10 minutes. Check the seasoning and add the creme fraiche. Slice the pork as thinly as you want and serve with the sauce.