HungryForever

ROASTED PORK LOIN with Fig Sauce

This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests’ socks off; it’s so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren’t so prevalent in Italy, and figs are. Lucky for Italians.

Servings	Prep Time
6	20minutes

Cook Time

60minutes

Servings	Prep Time
6	20minutes

Cook Time

60minutes

Ingredients

Fig Sauce

2cups ½port
1cups ¼reduced-sodium chicken broth
8 dried black Mission figscoarsely chopped
2 sprigs of fresh rosemary
2 cinnamon sticks
1tablespoon honey
2tablespoons unsalted buttercut into pieces
teaspoon ¼salt
teaspoon ¼freshly ground black pepper

Pork

2tablespoons olive oil
2tablespoons chopped fresh rosemary
1tablespoon Saltplus more to taste
1teaspoons ½freshly ground black pepperplus more to taste
1 4- to 4½-pound boneless pork loin
1cup low sodium chicken broth

Instructions

FOR THE FIG SAUCE

In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and purée until smooth. Blend in the butter, salt, and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

FOR THE PORK

Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1½ teaspoons of pepper in a small bowl to blend. Place the pork loin in a heavy, flameproof roasting pan.
Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
Using a large, sharp knife, cut the pork crosswise into ¼-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.