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Pork Loin with Fig and Port Sauce Recipe

Pork Loin with Fig and Port Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (177)

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Average Rating:

Total Reviews: 177

Showing 31-40 of 177

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  • on October 22, 2009

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    I made this for a dinner party and everyone was impressed! The store was out of black mission figs so I used dried apricots instead and it worked just fine. The smell of the sauce simmering filled the house and people commented that it "smelled like Christmas"!

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  • on October 04, 2009

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    This pork loin blew my guest away! It was so easy to roast. I served it with a potato and celery root mashed and used some of the a jus for gravy. The pork fig sauce was fabulous I used one cinnamon stick and made sure to leave some rosemary in for blending. There was nothing left!

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  • on April 11, 2009

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    Almost a five star. If you're not careful the cinnamon will overpower and I would stongly recommend sending the figs to the processor but not the finished product. The tiny chunks of fig add a nice layer to the dish, but when it gets pureed it can get a bit too chalky for my taste. Overall, this is a really good recipe and a crowd pleaser.

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  • on April 04, 2009

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    My wife and I cooked this recipe for some foodie friends of ours and wowed them! It was definitely easy but amazingly delicious! The pork was so juicey that it didn't need the port / fig sauce...but the sauce was definitely a great add. Definitely take the pork out at 145 temp and cover.

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  • on March 27, 2009

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    BEST PORK RECIPE I'VE EVER TRIED. NUFF SAID.

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  • on January 16, 2009

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    So good, this recipe is a keeper. As we dined on this easy and tasty meal, my guests were commenting on how great the port and fig sauce would be on cornish hens, chicken breast, filet mignon, and EVEN WAFFLES! This was a tasty, and good looking meal, which has the added benefit being able to preparing the sauce early and re-heating when needed. I served with Roasted Red Potatoes mixed with rosemary and olive oil and a great cabernet!

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  • on December 10, 2008

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    My friend, who is NOT a cook made this recipe, exactly as prescribed. The meat turned out fabulously juicy and flavorful (although it cooked about an hour. The sauce, however, was not as good. Sorry to be a party pooper, but I found that the cinammon has completely overpowered all other flavors also and the color and consistency, after processing in the blender was not appealing; it wasn't a complete disaster, just wasn't to our liking.

    I give the meat 5 stars, but the sauce only gets 2...

    Do try the meat!

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  • on March 20, 2008

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    This is a great pork loin recipe. Have used it to entertain a couple times. The sauce with fig & port is perfect and simple to make.

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  • on March 12, 2008

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    Very flavorful. The whole house smelled wonderful from the sauce. I served to to family & friends and there were NO leftovers! : It was a little time consuming, but completely worth it in the end.

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  • on February 24, 2008

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    Moist, not too time consuming, and got raves from my guests

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