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