ROASTED PORK LOIN WITH FIG SAUCE

I've served this dish to guests several times and it's always a hit. It comes from Giada di Laurentiis, the food network star, whose recipes I trust. They always turn out as expected and they're always good. In her introduction, she says, "This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests's socks off; it's so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren't so prevalent in Italy and figs are. Lucky for Italians!" I couldn't say it better. This takes a little time but it's great for a special occasion and the sauce can be made a day ahead.

ROASTED PORK LOIN WITH FIG SAUCE

serves 4 to 6



For the sauce

2 1/2 C port

1 1/4 C reduced sodium chicken broth

8 dried black Mission figs, coarsely chopped

2 sprigs fresh rosemary

2 cinnamon sticks

1 T honey

2 T unsalted butter, cut into pieces

1/4 t salt

1/4 t freshly ground black pepper

For the pork

2 T olive oil

2 T finely chopped rosemary

1 T salt, plus more to taste

1 1/2 t freshly ground black pepper, plus more to taste

1 4 to 4 1/2 lb boneless pork loin

1 C low sodium chicken broth

Make 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 (some of the rosemary leaves will remain in the mixture; not to worry). Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt and pepper. (If holding, cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees. Stir the oil. chopped rosemary, 1 tablespoon of salt and 1 1/2 teaspoons 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 thermometer inserted into the center of the pork registers 145 degrees, 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 (or on a platter). Spoon the jus over the pork. Drizzle the warm fig sauce around and serve immediately. If you have more sauce, put it in a small bowl and serve it at the table.