1 author: Giada De Laurentiis
2 directions: 'Transfer the pork to a cutting board and tent with foil to keep warm. Let
3 the pork rest 15 min. Meanwhile, stir the chicken broth into the roasting pan. Place
4 the pan over medium heat, and scrape the bottom of the pan to remove any browned
5 bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
8 Using a large, sharp knife, cut the pork crosswise into ¼” thick slices. Arrange
9 the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around
10 and serve immediately.'
25 name: Reduced-Sodium Chicken Broth
32 name: Black Mission Figs, coarsely chopped
60 name: unsalted butter, cut into pieces
67 name: freshly ground black pepper
83 name: chopped fresh Rosemary Leaves
90 name: Salt, plus additional for seasoning
97 name: freshly ground black pepper, plus additional for seasoning
104 name: canned Low-Salt Chicken Broth
111 name: Pork Loin, 4-4.5 lb., boneless
120 name: heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high
121 heat until reduced by half, about 30 min. Discard the herb sprigs and cinnamon
122 (some of the rosemary leaves will remain in the port mixture). Transfer to
123 a blender and puree until smooth. Blend in the butter. Re-warm over medium
133 name: to 425F. Stir the oil, rosemary, 1 T. salt, and 1½ t. pepper in a small
134 bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil
135 mixture over the pork to coat completely. Roast until an instant read thermometer
136 inserted into the center of the pork registers 145F, turning pork every 15
137 min. to ensure even browning, about 45 min. total.
140 name: Pork Loin with Fig and Port Sauce