Monday, April 25, 2005

Pork Loin with Fig and Port Wine Sauce

Pork Loin with Fig and Port Sauce
(see my changes at the end of the recipe - I didn't have the right things on hand)
Recipe courtesy Giada De Laurentiis

See this recipe on air Sunday May. 08 at 12:00 PM ET/PT.

Recipe SummaryDifficulty: Easy Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 to 6 servings User Rating:

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

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

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.)

For the pork: Preheat the oven to 425 degrees F. 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.

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.

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.

Episode#: EI1F09Copyright © 2003 Television Food Network, G.P., All Rights Reserved

I didn't have the port wine or figs, so I used what I had left of a bottle of Merlot and made a half recipe of the sauce. I used mixed dried fruit I had in the cupboard - 5 prunes, 2 apricot halves and 2 peach halves. Turned out great. Tony even liked it!

3 Comments:

Blogger Laurie said...

Sounds like an ambitious recipe!

4:03 PM  
Blogger MaggieMom said...

Hi!

I forgot to state that instead of salt & pepper in the rub, I used Montreal Steak Seasoning.

Made the pork again tonight - Christy joined us for dinner. Again I substituted dried peaches & prunes for the figs and burgundy for the port. I do use what's on hand. It isn't a difficult recipe at all, and I roasted root vegetables with the pork roast, so the whole dinner was done in the oven, except for the sauce.

Baked some premade apple dumplings for dessert after taking the roast out. Really easy meal.

8:15 PM  
Blogger Christine said...

Hello all!

Just wanted to say that the results are definitely worth the dirty blender...this was one of the best dinners I've ever had. (Thanks, Mom!) I'd like to try the merlot and figs version of the sauce, too, but I think Mom's might be even better; it has a really lovely tanginess.

Love,

Christypher

10:57 AM  

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