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.

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Recipe Summary test

40 mins
Makes about 3 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

103 calories; calories from fat 30%; protein 1.6g; fat 3.5g; saturated fat 1.5g; carbohydrates 18g; fiber 1.8g; sodium 42mg; cholesterol 9.3mg.