• 4 Tbsp Olive oil, divided
  
• 2 Large Onions, halved and sliced
  
• 8 Oz Canned sliced mushrooms, drained
  
• 6 Figs (canned, packed in syrup), minced
  
• 1 Tsp Marjoram
  
• 1/2 Tsp Sage
  
• 1 Tsp Rosemary
  
• 1 Tsp Thyme
  
• 1 1/4 Lb Boneless pork, butterflied and pounded into four 1/2"-thick slices
  
• 1/2 Cup Dry red wine
  
• 2 Cups Beef stock, divided
  
• Salt and pepper to taste
  
• 3 Tbsp Flour
  
• 3 Tbsp Butter

1. Preheat oven to 350F.
   
2. Using a knife, chop the herbs into the figs until well mixed.
   
3. Spread the mixture onto the pork.
   
4. Roll the pork into roulades, securing with toothpicks.
   
5. Heat a large sauté pan and add 2 Tbsp of the oil.
   
6. Add the onions and mushrooms and sauté until soft.
   
7. Remove the onions and mushrooms to a bowl.
   
8. Add the roulades to the pan and brown on all sides.
   
9. Remove the roulades to a baking pan, cover and bake for 30 minutes.
   
10. Meanwhile, return the onions and mushrooms to the pan.
    
11. Deglaze the pan with the wine.
    
12. Simmer the wine until reduced by half.
    
13. Add 1 1/2 cups of the stock.
    
14. Add the salt and pepper.
    
15. Simmer the mixture until reduced by half.
    
16. Stir the flour into the remaining stock to make a slurry.
    
17. Add the slurry to the pan and cook to thicken.
    
18. Remove the pan from the heat and allow to cool until the mixture is 140F.
    
19. Add the butter and stir until it has completely melted and mixed into the sauce.
    
20. When the pork is done, remove it from the oven, remove the toothpicks and slice.
    
21. Serve covered with the sauce.

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This looks good. Do you think I could use fresh mushrooms instead of canned? I could just saute them first.

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