Roast Pork Loin with Fig Sauce

You know how when you're looking through a new cookbook, and everything looks just so dang tasty, but there's one recipe that jumps out and says "OOO!!  PICK ME!  PICK ME FIRST!!!!

This is definitely a worthy first-pick.


Roast Pork Loin with Fig Sauce
Recipe adapted from Giada Di Laurenitis

Fig Sauce:
2 1/2 cups port wine
1 1/4 cups chicken stock
8 dried figs, roughly chopped
2 cinnamon sticks
1/2 tsp dried crushed rosemary
1 tbsp honey

Pork:
1 (4ish lb) pork loin
2 tbsp rosemary extra-virgin olive oil
1 tsp dried crushed rosemary
1 tbsp salt
1 1/2 tsp freshly ground black pepper
1 cup chicken stock

1.  In a medium saucepan, combine the fig sauce ingredients over medium-high heat.  Bring to a boil.  Reduce heat and let simmer, uncovered, until reduced by half.

I keep dried figs on hand to snack on...and pretend I'm eating Fig Newman's. ;)

2.  Remove the cinnamon sticks from the sauce and blend using an immersion blender (or ladle into a blender or food processor) until smooth.  You can make this sauce a day ahead of time (WOOHOO!!!!); just reheat before serving alongside the pork.

Not to be confused with regular red table wine.  Port is more like a dessert wine.

3.  Preheat oven to 425.  Let pork loin sit out at room temperature at least 30 minutes.  In a small bowl, combine the oil, rosemary, salt (yes, you really do need a whole tablespoon), and pepper.  Rub this paste all over the pork.

Massage time!!

4.  Place pork in a large, heavy bottom skillet or roasting pan.  Roast for 45 minutes, turning every 15 minutes to get an even brownness.

5.  Let the pork rest 10-15 minutes.  While the pork rests on the cutting board, heat the skillet over medium heat and add the chicken stock.  Scrape up the yummy brown bits off the bottom and let simmer 10 minutes.  Slice the pork and drizzle the jus over top.  Serve alongside the fig sauce.

Luscious, a little sweet, tangy, glorious.

This would be amazing with some mashed potatoes; however if you want to shake things up a little, try it with creamy polenta.  Y.U.M!!!!!

And in case you're wondering, Gavin didn't really go much for the fig sauce but he INHALED the pork without it.  He asked for seconds AND made it clear, more than once, that I could make this recipe again.  Happy Mama!!