This recipe is from Everyday Italian by Giada De Laurentiis. I borrowed the cookbook from Lindsay months ago, and I love it so much I haven’t returned it! I really need to give it back to her (this week, Lindsay, I promise!) so I think I’m going to have to get a copy of my own. There are tons of great, easy recipes in the book. This is one of the best. The pork is soooooo moist and flavorful, even without the yummy fig sauce.
-
FIG SAUCE
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 T honey
2 T unsalted butter, cut into pieces
1/4 t salt
1/4 t freshly ground black pepper
-
PORK
2 T olive oil
2 T chopped fresh rosemary
1 t salt, plus more to taste
1 1/2 t freshly ground pepper
1 4-4.5 pound boneless pork loin
1 cup low-sodium chicken broth
FOR THE FIG SAUCE
In a medium sized, heavy saucepan, combine the port, chicken broth, figs, rosemary cinnamon, and honey. Boil over medium-high heat until reduced by half, aboout 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree 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 oven to 425 degrees. Stir the oil, rosemary, 1T salt and 1 1/2 T pepper in a small bowl to blend. Place the pork loin in a heavy, flame-proof 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, about 45 minutes.
Transfer pork to 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 sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Soon the jus over. Drizzle the warm fig sauce around and serve immediately.
