Instructions

Make the Port Sauce:  Place a large pot on the stove over medium heat.  Add 1 tablespoon of olive oil.  Add the shallot and cook for a few minutes, until the shallot starts to become translucent.  Add the port wine, chicken broth, coarsely chopped figs, rosemary sprigs, honey, cinnamon sticks and bring to a boil.  Once it is boiling turn the heat down to low and simmer for 30 minutes.  Remove from heat, remove the rosemary and cinnamon sticks and discard them.  Transfer the sauce to a blender, add the butter and blend on high.  Season with S&P.  Strain the sauce then return it to the pot and simmer on low heat.  Taste the sauce, if it is too sweet you can add another tablespoon of butter.  Once pork is done cooking, add a few spoonfuls of the pan drippings to your sauce and whisk well.

Fig & Port Sauce

Pork:  Place the pork on a baking sheet.  Drizzle with some olive oil and then season all sides of the pork with a mixture of the chopped rosemary, thyme, garlic, lemon zest and S&P.  Coat the pork really well with the herb mixture.  Cover the pork with foil and place in fridge.  Marinate the meat overnight if possible.  Remove pork from fridge about 30 minutes prior to cooking to let it come to room temp.

Marinating Pork w/Herbs & Lemon Zest

Preheat the oven to 400 Degrees.

Sear the outside of the pork either on the stove on medium high heat (just to brown the outside of the meat) or on the grill.  I seared my pork on the grill, about a couple of minutes per side just to get some nice grill marks.  Remove and place back onto the baking sheet and into the oven.  Bake for about 30 minutes. Turn the pork over and continue cooking for about another 25 minutes or until you get an internal temp reading of about 145 degrees.  Remove the pork and tent some foil over it and let it rest for about 5-10 minutes.    The pork will continue to cook while it is resting and should be at about 150 when done.  Slice and serve with some of the sauce.

Mangia! Enjoy!