Fennel and Fig Pork Roast

Ingredients

• • 1 cup (250 ml) dried but supple figs
  • 1 cup (250 ml) red wine
  • 2 fennel bulbs
  • 1 pork loin, about 1 1/2 kg
  • Flour
  • 1/4 cup (60 ml) olive oil
  • 4 shallots, finely chopped
  • 2 tablespoons (30 ml) mustard
  • 1 tablespoon (15 ml) fennel seeds, grounded
  • 2 cups (500 ml) chicken broth
  • 1 bay leaf
  • Salt and pepper