The holidays are finally here and most of you have been decorating, shopping for gifts, and wrapping presents. Soon you will probably be wondering what to cook when your family and guests arrive for dinner. This Roasted Pork Loin with Fig Sauce is perfect for entertaining a large group because you can marinate the pork and prepare the sauce a day or two in advance, and just cook when the guests arrive. Because it is roasted, just pop it in the oven, warm up the sauce, and you are good to go!

Oil, Rosemary, Salt & Pepper rub for the Pork.

Seasoned Pork Loin ready for roasting.

Fig Sauce prior to blending.

My recipe is adapted from a book named Everyday Italian by Giada De Laurentiis. If you have a big crowd, just cook an extra loin and double up on the sauce. If some people in the crowd are adverse to eating pork, you can substitute a turkey seasoned with the rub, and make the sauce. Either way this dish easily serves a crowd and looks spectacular.  Giada says, the rich, velvety fig sauce will knock your guests socks off!

I suggest serving this Roasted Pork Loin with Fig Sauce with my Tuscan Herbed Potatoes and a vegetable. I hope this dish brings your family as much joy as it does mine and would personally like to wish you all a Happy and Peaceful Holiday season.

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Roasted Pork Loin with Fig Sauce

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 to 6 servings

Author My Global Cuisine

Ingredients

• FIG SAUCE
• 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
• 1 Tbsp unsalted butter cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• **********************************
• PORK
• 2 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 Tbsp salt plus more to taste
• 1 4- to 41/2- pound boneless pork loin
• 1 cup low-sodium chicken broth

Instructions

• FOR THE FIG SAUCE
• In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. (Remove any rosemary leaves that remain in the port mixture).
• Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper. (The sauce can be made up to 2 days ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• ******************************************************************************
• FOR THE PORK
• Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1/2 teaspoons of pepper in a small bowl to blend. Place the pork in a heavy, flame-proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
• 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 immediately.
• Enjoy!
• Cook note: After I finish the fig sauce, I like to strain the pan juices, and add 1-2 tablespoons of the juice to the fig sauce. I find this creates a more balanced tasting sauce.

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