with Fig Sauce This dish is perfect for entertaining a large group because it serves a crowd and looks spectacular, and the rich, velvety fig sauce will knock your guests" socks off; it"s so sweet you could even serve it over ice cream. Many European cultures have traditional recipes that pair pork with sweet fruit, usually apples. But apples aren"t so prevalent in Italy, and figs are. Lucky for Italians.
4 TO 6 MAIN-COURSE SERVINGS.
Fig Sauce 2.
cups port cups port 1.
cups reduced-sodium chicken broth cups reduced-sodium chicken broth
8.
dried black Mission figs, coa.r.s.ely chopped dried black Mission figs, coa.r.s.ely chopped
2.
sprigs of fresh rosemary sprigs of fresh rosemary
2.
cinnamon sticks cinnamon sticks
1.
tablespoon honey tablespoon honey
2.
tablespoons unsalted b.u.t.ter, cut into pieces tablespoons unsalted b.u.t.ter, cut into pieces .
teaspoon salt teaspoon salt .
teaspoon freshly ground black pepper teaspoon freshly ground black pepper
Pork
2.
tablespoons olive oil tablespoons olive oil
2.
tablespoons chopped fresh rosemary tablespoons chopped fresh rosemary
1.
tablespoon salt, plus more to taste tablespoon salt, plus more to taste 1.
teaspoons freshly ground black pepper, plus more to taste teaspoons freshly ground black pepper, plus more to taste
1.
4- to 4-pound boneless pork loin 4- to 4-pound boneless pork loin
1.
cup low-sodium chicken broth cup low-sodium chicken broth
FOR THE FIG SAUCE.
In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the b.u.t.ter, salt, and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) FOR THE PORK.
Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1 teaspoons of pepper in a small bowl to blend. Place the pork loin in a heavy, flame-proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, sc.r.a.ping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
Using a large, sharp knife, cut the pork crosswise into -inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
ROASTED CHICKEN.
with Balsamic Vinaigrette If you"re bored with the same old roast chicken, try this one. The bird absorbs all the sweet and savory flavors of the marinade, and that"s what keeps the meat incredibly moist. And it"s still moist the next day-perfect for sandwiches and salads. This is a really really easy recipe to double (as long as you have a big enough roasting pan). So I usually do, and enjoy my leftovers all week. easy recipe to double (as long as you have a big enough roasting pan). So I usually do, and enjoy my leftovers all week.
4 MAIN-COURSE SERVINGS.
cup balsamic vinegar cup balsamic vinegar .
cup fresh lemon juice (from about 1 lemon) cup fresh lemon juice (from about 1 lemon) .
cup Dijon mustard cup Dijon mustard
3.
garlic cloves, minced garlic cloves, minced
1.
teaspoon salt teaspoon salt
1.
teaspoon freshly ground black pepper teaspoon freshly ground black pepper .
cup olive oil cup olive oil
Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use)
1.