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Photo Credit: Elizabeth Newman

Roasted Pork Loin With Fig Port Sauce

15 MINPrep Time
45 MINCook Time
6Servings
(2)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Turn something as simple as a pork loin into a special, gourmet main course with one easy element: the sauce! This sauce is made from Port wine, dried figs, and aromatics like rosemary and cinnamon sticks. The result is a slightly sweet, rich sauce that adds a beautiful jewel tone to the plate - and pairs beautifully with the roasted pork!

roasted pork loin with fig port sauce
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Roasted Pork Loin With Fig Port Sauce

Category

Main Course

Prep Time

15 minutes

Cook Time

45 minutes

Calories

652

Author:

Giada De Laurentiis

Image of Roasted Pork Loin With Fig Port Sauce

Ingredients

    For The Sauce:

  • 2 1/2 cups port
  • 1 1/4 cups reduced-sodium chicken broth
  • 8 dried black Mission figs, (coarsely chopped)
  • 2 sprigs fresh rosemary
  • 2 cinnamon sticks
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter, (cut into pieces)
  • Salt and freshly ground black pepper
  • For The Pork:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt, (plus additional for seasoning)
  • 1 1/2 teaspoons freshly ground black pepper, (plus additional for seasoning)
  • 1 cup canned low-salt chicken broth
  • 1 4 to 4 1/2-pound boneless pork loin

Instructions

  1. For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  2. For the pork: Preheat the oven to 425 degrees F.
  3. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons 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 meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  4. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. 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.
  5. 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.

Nutrition

Nutrition

per serving
Calories
652
Amount/Serving % Daily Value
Carbs
14 grams
Protein
83 grams
Fat
25 grams
Saturated Fat
9 grams
Trans Fat
1 grams
Cholesterol
246 milligrams
Sodium
1538 milligrams
Fiber
2 grams
Sugar
8 grams
Unsaturated Fat
13 grams
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gluten free
nut free

4 reviews & comments

  • Author's avatar image
    M - Feb 27
    ★★★★★
    ★★★★★

    I started making this years ago when Giada’s cookbook came out. My husband loves it. He loves using the sauce like jam on bread. So I’m going to make a double batch for his birthday.

  • Author's avatar image
    Mary Berry - Dec 27
    ★★★★★
    ★★★★★

    I made this last night and it was fantastic! I have never been disappointed in any of Giada recipes. This is a definite keeper for a holiday or just a nice family dinner.

  • Author's avatar image
    Nancy Byrne - Jun 09
    ★★★★★
    ★★★★★

    This was the first Giada recipe I ever made, about 17-18 years ago, and it's absolutely delicious! It's pretty easy and has incredible flavor! It's a go-to for when we have company over and it always wows the guests. I definitely recommend this for the holidays!

  • Author's avatar image
    Melisa Agness - Jun 09
    ★★★★★
    ★★★★★

    Wow, my whole family really loved the dish. It is terrific and easy. I did not have Port and used Riesling and it was still wonderful. We will definitely be making this again.

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