Rosemary roasted pork with Fig sauce

Last week, I made a meal for my library co-workers. On the menu was roasted pork with a port wine and fig sauce, penne pasta with roasted pepper sauce, whole wheat strudel with butternut squash and leek filling, and limoncello tiramisu. Others brought bread and caprese salad to round out the meal. If only we had a siesta break it would have been perfect!

The roasted pork was my favorite part of the meal, this roast turned out to be particularly succulent. Though I must say that just about anything would taste good slathered with this port wine and fig sauce – yum!  I’m still eating leftovers, so I’ll share more about the other recipes in additional posts this week.

Roasted Pork
1 1/2 Tbsp. fresh rosemary leaves, chopped
1 Tbsp. salt
1 tsp. black pepper
2 Tbsp. olive oil

These were mixed together and slathered all over the outside of a full (4-5 lb.) pork loin. The oven was preheated to 425F, and the pork roasted for about 1 hour (time depends on size of loin). Turn it over every 10-15 minutes to get nicely browned on all sides. You’ll know it’s done when the internal temperature reaches 145F. Remove it from the oven and let it rest covered with foil for 20 minutes before slicing. Meanwhile, add 1 c. chicken broth to the roasting pan to deglaze and get all the yummy bits off the bottom of the pan. Pour some of this broth back over the pork after it is sliced up. Then drizzle with the fig sauce (below).

Port Wine and Fig Sauce
2 1/2 c. port wine
1 1/4 c. chicken broth
8-12 dried figs (about 3 oz., or 1/2 c. prior to chopping)
2 cinnamon sticks
2 fresh sprigs of rosemary
1 Tbsp. honey
2 Tbsp. butter

Chop up the figs. Mix together the wine, broth, figs, cinnamon, rosemary and honey in a saucepan and boil it gently (more than a simmer, but not bubbling over) for 30-40 minutes – until it is reduced by half or more. Remove the rosemary sprigs and cinnamon sticks. Place the sauce in a small food processor or blender and puree until smooth. Add the butter, and season to taste with salt and pepper. If you’re not using it right away, keep refrigerated and re-warm it before serving.

Adapted from: Everyday Italian by Giada de Laurentis

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