Pork Loin with fig and port sauce

a great recipe for the pork loin roast

Yield: 1 serving
Community Recipe from


  • pork loin


  1. Ingredients

  2. Sauce:
  3. 2 1/2 cups port
  4. 1 1/4 cups reduced-sodium chicken broth
  5. 8 dried black Mission figs, coarsely chopped
  6. 2 sprigs fresh rosemary
  7. 2 cinnamon sticks
  8. 1 tablespoon honey
  9. 3 tablespoons unsalted butter, cut into pieces
  10. Salt and freshly ground black pepper

  11. Pork:
  12. 2 tablespoons olive oil
  13. 2 tablespoons chopped fresh rosemary leaves
  14. 1 tablespoon salt, plus additional for seasoning
  15. 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
  16. 1 cup canned low-salt chicken broth
  17. 1 (4 to 4 1/2-pound) boneless pork loin

  18. Directions

  19. For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

  20. For the pork: Preheat the oven to 425 degrees F.

  21. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. 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.

  22. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

  23. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve
January 2013

This recipe is a personal recipe added by gary1950 and has not been tested or endorsed by MyRecipes.

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