Pork Loin with Fig and Port Wine Sauce

I want to put this sauce on everything. Seriously. Come to think of it, the sauce would work equally well with a nice roasted chicken too! I made the sauce a day ahead and was a cinch to reheat before a dinner party.

Pork Loin with Fig and Port Sauce
Serves 4-6
Recipe by Just the Tip / Inspired by Giada De Laurentiis

Here’s what I used:

For the sauce:

  • 2 1/2 cups port wine
  • 1 1/4 cups reduced-sodium chicken broth
  • 8 dried black Mission figs, coarsely chopped
  • 2 sprigs fresh rosemary
  • 2 cinnamon sticks
  • 1 tbsp honey
  • 3 tbsp unsalted butter, cut into pieces
  • Salt and freshly ground black pepper

For the pork:

  • 2 tbsp olive oil
  • 2 tbsp chopped fresh rosemary leaves
  • 1 tbsp salt, plus additional for seasoning
  • 1 1/2 tsp freshly ground black pepper, plus additional for seasoning
  • 1 (4-4 1/2 pound) boneless pork loin

Here’s what I did:

For the sauce:

  1. In a medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Don’t rush this step – make sure it has sufficiently thickened.
  2. Discard the herb sprigs and cinnamon sticks and transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork:

  1. Preheat the oven to 425 degrees F.
  2. Stir the oil, rosemary, 1 tbsp salt and 1 1/2 tsp pepper in a small bowl to blend.
  3. Place the pork loin in a heavy roasting pan. Spread the oil mixture over both sides of the pork to coat completely.
  4. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  5. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes before slicing into 1/4-inch thick slices. Arrange the pork slices on plates and drizzle the warm fig sauce around and serve immediately.
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4 thoughts on “Pork Loin with Fig and Port Wine Sauce

  1. Jacob says:

    I want to be eating this.

  2. Mascha says:

    Soooo.. for the pork, what do you do with “1 cup reduced-sodium chicken broth”. Seems to be missing specifics.

    • vanessa says:

      Thanks so much for catching that, I’ve edited the recipe to remove that ingredient from the list. It was used in the original recipe to deglaze the pan after the pork was cooked, but I didn’t actually use it/do that step. The fig sauce has tons of flavor to add the pork as is.

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