Roasted Pork Loin with Fig Sauce

Name: Roasted Pork Loin with Fig Sauce
Yield: 4 to 6 main-course servings
Ingredients: 2 1/2 cups port; 1 1/4 cups reduced-sodium chicken broth; 8 dried black Mission figs, coarsely chopped; 2 sprigs of fresh rosemary; 2 cinnamon sticks; 1 tablespoon honey; 2 tablespoons unsalted butter, cut into pieces; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons chopped fresh rosemary; 1 tablespoon salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 1 4- to 4 1/2-pound boneless pork loin; 1 cup low-sodium chicken broth

December 9, 2011

This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests’ socks off; it’s so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren’t so prevalent in Italy, and figs are. Lucky for Italians.

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