A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 4 fresh figs, quartered* 2 red or yellow bell peppers, cut in quarters 2 Vidalia onions, cut into wedges 1 cup stout beer 1 2-pound boneless pork

Rosemary and Goat Cheese Strata

Yield: 4 servings. 4 fresh figs, quartered* 2 red or yellow bell peppers, cut in quarters 2 Vidalia onions, cut into wedges 1 cup stout beer 1 2-pound boneless pork

Slow-Cooked Pork Roast with Figs

pork roast

Yield: 4 servings.

4 fresh figs, quartered*
2 red or yellow bell peppers, cut in quarters
2 Vidalia onions, cut into wedges
1 cup stout beer
1 2-pound boneless pork roast
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons fresh thyme
¼ cup honey
2 tablespoons prepared Dijon mustard
1 garlic clove, minced

Lightly spray the inside bowl of slow cooker with cooking spray. Add figs, peppers, and onions. Pour beer over figs and vegetables. Season roast with salt and pepper and sprinkle with thyme. Place roast on top of vegetables. Mix honey, Dijon mustard, and garlic in a small bowl. Spread mixture over roast. Cover and cook on low heat for 6-7 hours.

Tip: When fresh figs are not available, use dried figs as a substitute.

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This story was published on Nov 03, 2015

Our State Staff

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