Black Mission Fig and Sweet Onion Port Sauce

Black Mission Fig and Sweet Onion Port SauceRecipe
This sauce is delicious on roasted pork tenderloin, rack of lamb, and hearty poultry like Cornish hens. After removing meat from pan, add a little chicken broth, scrape up browned bits, and add them to the sauce.
Makes about 3 cups (serving size: 1/4 cup)


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1/2 medium sweet onion, chopped
1 tablespoon olive oil
2 cups (about one 500-ml. bottle) ruby- or vintage-style port
About 2 cups reduced-sodium chicken broth
1 cup (about 7 oz.) dried Black Mission figs, stems removed, coarsely chopped
2 whole star anise
2 tablespoons butter
1 tablespoon balsamic vinegar
Kosher salt and pepper


Total: 40 Minutes

1. Sauté onion in oil in a large frying pan over medium heat, stirring occasionally, until soft, about 5 minutes.

2. Add port, 2 cups chicken broth, the figs, and star anise. Boil over medium-high heat, stirring occasionally, until liquid is reduced by about a third, about 15 minutes. Remove and discard star anise.

3. Purée mixture in a blender until smooth. Pour into a saucepan over low heat. Whisk in butter, vinegar, salt to taste, and a generous amount of pepper. If sauce is too thick, thin with a little more chicken broth. Serve hot.

Note: Nutritional analysis is per serving.

Created date

November 2011

Nutritional Information

Calories 103
Caloriesfromfat 30 %
Protein 1.6 g
Fat 3.5 g
Satfat 1.5 g
Carbohydrate 18 g
Fiber 1.8 g
Sodium 42 mg
Cholesterol 9.3 mg