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Pork Loin with Fig and Port Sauce Recipe

Pork Loin with Fig and Port Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Roasting Show

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (170)

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Average Rating:

Total Reviews: 170

Showing 1-10 of 170

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  • on May 04, 2012

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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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  • on February 16, 2012

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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!

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  • on January 23, 2012

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    We used this sauce with a pork tenderloin. It was great. My 7yo daughter asked for again for tomorrow night.

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  • on December 13, 2011

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    TThe sauce is the boss with this recipe. it was wonderful! I rubbed the loin with rosemary, garlic and thyme leaves and let it sit for about four hours in the rub. Then roasted it over baby PURPLE potatos, fennel, onions, orange beats and red carrots. It was amazingly good. And quite easy!

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  • on December 12, 2011

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    This review is for the sauce only, which was superb! I made the sauce a day in advance and then reheated it and served it with pan seared duck breasts. It was perfect. This sauce would go well with pork, duck, goose, or turkey (much better than cranberry sauce. I'm even thinking of trying it on vanilla ice cream. Seriously, it's that good.

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  • on November 27, 2011

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    Made this tonight and it was fantastic. I did the rub on the pork the night before, wrapped it in plastic and foil to marinate overnight. The pork was perfection in its moistness and tenderness. The au jus was SO easy to make and so delicious. And the port and fig sauce was very good too. I actually preferred it without the port sauce, just simply with the au jus, but everyone else loved the port sauce, which I served on the side. Thanks, Giada, for an awesome recipe. By the way, for those of you complaining it was dry, you must cook according to the meat thermometer, not according to time, because every oven is different, and altitude makes a difference too.

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  • on November 07, 2011

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    I made this for a dinner party for 12 people and it was absolutely incredible!! Everyone loved it...that's right 12 people loved it, so this review should count 12 times.

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  • on October 31, 2011

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    The sauce is definitely the star of this dish. I've made it several times and it was outstanding each time!!!

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  • on April 25, 2011

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    I have made this several times, and it is always a HUGE hit. The port sauce is amazing.

    I marinated the pork in the rosemary, oil, salt, pepper for a few hours, and then seared each side for color and taste, before baking in the oven. Turned out GREAT!

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  • on March 14, 2011

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    I made this yesterday for a family dinner. The recipe was for 4 1/2# pork loin. I was cooking two 6 # roasts. I was concerned about cooking two such large roasts together so I let it cook about 10 extra minutes before checking temp. it was already at 155. I should have trusted Giada implicitly. Still the roasts were very good. It was the sauce that was fantastic. everyone loved it, even the kids. I would definetly make this again. Thanks Giada and Food Network for making me a hero in my own kitchen. Carol in IL



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