Pork Loin with Fig Balsamic Reduction Sauce
1 (1- to 2-pound) pork loin
1 tablespoon olive oil
Sea salt and black pepper, to taste
1 cup chopped dried figs, plus a few halved, for garnish
½ cup port (or red wine)
½ cup broth
¼ cup Fig Balsamic Vinegar
2 sprigs rosemary, plus more, for garnish
2 tablespoons butter
- Preheat oven to 350°F. Lightly rub oil over pork loin; season on all sides with salt and pepper.
- Place pork loin on baking sheet. Roast until a thermometer inserted in the center reads 160°F, about 90 minutes to 2 hours. Remove from oven, cover loosely with foil, and allow to rest while preparing the sauce.
- Prepare the sauce: Combine figs, port, broth, vinegar, and rosemary in a small saucepan. Bring to a boil over high heat; reduce and simmer until thickened and reduced, about 10 to 15 minutes. Add butter, stir until mixed, and remove from heat.
- To serve, slice pork loin into rounds. Top with reduction sauce.
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/pork-loin-with-reduced-fig-sauce