Pork Loin with Fig and Port Sauce

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Nice combination of salty and sweet. This was a great weekend meal.

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This is a fantastic recipe worthly of any celebratory meal. But don't wait for the holidays, it's so simple and quick, I made it on a week night. I did not add any salt or pepper to the port/fig sauce. After adding the butter, it came from the blender tasting perfectly. I cooked my roast to 140 F so it was very moist and tender. I wouldn't change anything else about this recipe.

I also put some of the port/fig sauce on a piece of toasted baguette topped with brie. It made a nice appetizer that brought the whole meal together paired with a nice Kabinett Reisling.

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I've made this recipe three times, and each time it is spectacular -- in taste, creativity, ease, simplicity, and preparation time. My husband LOVES this fig sauce, as do I. I usually find it a little challenging to make pork dishes always come out tender and juicy. So may recipes render the meat dry. This recipe hits the mark every time. I have even made extra fig sauce and frozen it to use in several other pork dishes time and again, and it freezes and thaws very well. This is a winner of a recipe.

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I followed this recipe to the letter because I read the reviews and decided to give it a try for a 25 person dinner Christmas Party. It was fabulous and I got raves from all the guests. I am making it again now for a New Years Staff Party and guess what some requested I make? This recipe. I guess it's a hit!!! I tried using dried Rosemary from my garden this past summer and it was not the same as the fresh. Only use fresh rosemary if you want the full effect. I am driving down to the huge bush we have in the office garden to get the fresh Rosemary for this dish and enhance the Port/Fig Sauce. Love it, love it, love it!!! I cut extra to put on the platter for decorations. It was a beautiful presentation. oh, I need to add that I cooked it down a lot more than recommended to make a nice thicker fig sauce. Cook until it's thick enough to pour and stick to the meat. So Good!!!

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i make this for all "company dinners"
when i want to wow 'em. but i stop the cooking at 130 degrees and then tent the pork because i like it a little less cooked. i serve with polenta that i bake with cream and parmesan and haricots vert with crisped shallots.

a nice dessert would be giada's panna cotta and pine nut cookies.

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Giving it a 4 only because the stated 145 cooked temp is too much, would be very dry as some said. I went with 138 (per Ina let it rest 15 min., came out perfectly done but juicy. I marinated it overnight with a medley of herbs and chopped garlic, scoring the thin fat layer on top, did get some smoke due to high cooking temp. I also strained the fig sauce and cooked it down til syrupy, DEELISH! Also great with just the pan sauce! Looking forward to the leftovers!!!

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Amazingly simple to make and incredibly delicious - this recipe makes me feel like I'm a gourmet chef! A new family favorite.

I'm making this recipe again, but this time I'm making the sauce the night before and marinating the pork in the oil and rosemary overnight for added flavor. I recommend using fresh figs if they are available.

PS - I did try this on ice cream (Ben & Jerry's Vanilla and it was surprisingly tasty.

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I made this recipe for our supper group and we all loved it. I may have done something wrong, or perhaps my figs were small, but I found the fig sauce too thin and not figgy enough, so I added 8 more figs and reduced it half again to 1/4 original volume.

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I love this recipe. The Fig and Port sauce is absolutely amazing and easy to make. The only problem I had was that my 3 1/2 lbs pork loin took 75 min to cook not 45 min like the recipe says.

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LOVED this recipe! I have 6 kids and I'm always in search for a great meal they'll eat. The pork was tender and juicy....and the fig sauce was amazing!! I pared it with mashed potatoes and grilled asparagus. The kids kept coming back for more! It was a hit!