Ingredients

• 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
• 2 cups dry white wine
• 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
• 1 14-ounce can low-salt chicken broth
• 1 medium onion, chopped
• 1 medium carrot, peeled, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 2 garlic cloves, chopped