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Pork Loin with Fig and Port Sauce Recipe

Pork Loin with Fig and Port Sauce

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Average Rating:

Total Reviews: 177

Showing 21-30 of 177

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  • on December 09, 2010

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    Used pork tenderloin and the entire dish was TDFW (Too Divine For Words !!!

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  • on December 02, 2010

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    Love it! I am a vegetarian so I substituted the pork loin with a Quorn roast and vegetable broth for the chicken broth, it was absolutely delicious! It will certainly be a staple in my family! Thank you Giada!

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  • on April 11, 2010

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    Loved the sauce and flavor of this dish. My fiancee found the pork a bit dry, but that might have more to do with how I cooked it than the recipe itself. I left the pork in the oven for 45 min as suggested in the recipe, but I may try taking it out a bit earlier next time around to prevent it from drying out.

    Made a few substitutions (due to what ingredients I had on hand which turned out just fine:
    1 Red wine w/ 1.5 TBSP of sugar instead of port wine
    2 Maple syrup instead of honey
    3 Dried prunes instead of figs

    Delicious sauce, and I may try using the leftover sauce on chicken as suggested by others

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  • on April 07, 2010

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    I served this dish to company and now I have to steal your recipe and pass it around! The sauce was so rich and tasty. We ran out of pork, so I think I'll put ithe leftover sauce on chicken.

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  • on March 25, 2010

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    I made this for Christmas dinner and my family loved it. The figs gave the sauce a sweet, rich, yummy flavor.

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  • on March 18, 2010

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    I have made this many times and used many of my own different twists (changed up fruits/wines/etc. and have really enjoyed all of them. Thank you, Giada, for this easy and incredibly versatile recipe!

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  • on March 07, 2010

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    Made this meal last evening and this time of year in Virginia there are no fig's to be found, so I boiled some prunes for 2 and !/2 minutes and used them instead. This was a great dish, even my picky husband who likes only plain meat loved this meal!!

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  • on March 02, 2010

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    I rarely make pork because it always comes out dry. I must be getting better at cooking or maybe learning to follow direction because this meal turned out Perfectly. The fig and port sauce was extremely easy to make. My dinner guest raved about it. I will definitely be adding this to my recipe box. Thanks Giada

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  • on January 04, 2010

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    I made this for New Year's Eve to serve a dinner party of 6. It was absolutely delicious and a big hit. One guest was skeptical of pork, not having eaten much of it growing up or as an adult. But even she ate every bite and raved about it.

    One note: I did not puree the sauce because I didn't have access to a blender. I don't think it caused any problems, and I probably won't puree if I make the dish again. Didn't seem necessary and I liked the little bites of fig.

    I served the pork loin with Giada's "Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts," which were also delicious.

    Perfect meal for a blustery winter holiday.

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  • on December 10, 2009

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    this dish was a huge hit with my boyfriend who loves port! my sister and I are not as into port it as it is too sweet but we both loved the sauce! the butter definitely makes it! I also did not blend it for more than a second, i thought the chunkyness of the figs was nice : I will make it again for sure....i also made greens and wild rice to compliment the pork which was deliciously seasoned

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