Pot Roast Pork

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Jamie Oliver


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olive oil

2 medium red onions peeled and sliced

275 ml chicken stock preferably free range or organic

2 wine glasses of Marsala

sea salt and freshly ground black pepper

optional 3 heaped tablespoons cr me fra che

6 figs quartered

2 knobs of butter

a small bunch of fresh thyme leaves picked

2 clove of garlic peeled and sliced

1 5kg loin of pork the best quality you can afford boned skinned rolled and tied

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