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.)

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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.