author: Giada De Laurentiis
directions: 'Transfer the pork to a cutting board and tent with foil to keep warm.  Let
  the pork rest 15 min.  Meanwhile, stir the chicken broth into the roasting pan.  Place
  the pan over medium heat, and scrape the bottom of the pan to remove any browned
  bits.  Bring the pan juices to a simmer.  Season with salt and pepper, to taste.


  Using a large, sharp knife, cut the pork crosswise into ¼” thick slices.  Arrange
  the pork slices on plates.  Spoon the jus over.  Drizzle the warm fig sauce around
  and serve immediately.'
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: 2½
    name: Port
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: 1¼
    name: Reduced-Sodium Chicken Broth
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Dried
      value: '8'
    name: Black Mission Figs, coarsely chopped
    note: null
  - amount:
      alternatives: []
      range_: null
      units: sprigs
      value: '2'
    name: fresh Rosemary
    note: null
  - amount:
      alternatives: []
      range_: null
      units: sticks
      value: '2'
    name: Cinnamon
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '1'
    name: Honey
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '3'
    name: unsalted butter, cut into pieces
    note: null
  - amount:
      alternatives: []
      range_: null
      units: and
      value: Salt
    name: freshly ground black pepper
    note: null
  name: Sauce
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '2'
    name: olive oil
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '2'
    name: chopped fresh Rosemary Leaves
    note: null
  - amount:
      alternatives: []
      range_: null
      units: T.
      value: '1'
    name: Salt, plus additional for seasoning
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: 1½
    name: freshly ground black pepper, plus additional for seasoning
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: canned Low-Salt Chicken Broth
    note: null
  - amount:
      alternatives: []
      range_: null
      units: null
      value: '1'
    name: Pork Loin, 4-4.5 lb., boneless
    note: null
  name: Pork
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: a
      value: In
    name: heavy medium saucepan, combine the first 6 ingredients.  Boil over medium-high
      heat until reduced by half, about 30 min.  Discard the herb sprigs and cinnamon
      (some of the rosemary leaves will remain in the port mixture).  Transfer to
      a blender and puree until smooth.  Blend in the butter.  Re-warm over medium
      heat before using.
    note: null
  name: For the sauce
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: oven
      value: Preheat
    name: to 425F.  Stir the oil, rosemary, 1 T. salt, and 1½ t. pepper in a small
      bowl to blend.  Place the pork loin in a heavy roasting pan.  Spread the oil
      mixture over the pork to coat completely.  Roast until an instant read thermometer
      inserted into the center of the pork registers 145F, turning pork every 15
      min. to ensure even browning, about 45 min. total.
    note: null
  name: For the pork
name: Pork Loin with Fig and Port Sauce
source: null
tags: null
url: null
yield_: 4-6 servings