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Pork Loin with Figs and Port Sauce


Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2008


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless pork loin
  • Coarse salt and ground pepper
  • 1 shallot, diced
  • 1 tablespoon all-purpose flour
  • 1 cup port wine
  • 1/2 pound ripe fresh figs (about 8), stemmed and halved


  1. Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).

  2. Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.

Reviews Add a comment

  • MS10466452
    4 SEP, 2014
    I used our own frozen figs and they were great. Surprised at how much alcohol was in the Port -- it flamed FOREVER! Overall, the sauce was excellent and very quick and easy. Both my husband and I were surprised at how light tasting the sauce was. I suppose the color led us to think it would be heavier. Will certainly make it again.
  • roomservice
    13 OCT, 2012
    This recipe was soooo easy. I added a bit of apple juice to the port, as I found it too sharp. You could use thick apple slices instead of figs - just cook them a bit longer in the port sauce
  • TheCityChic
    11 OCT, 2012
    So delicious and easy! My family loved it. I used merlot because it was handy, and threw in a sprig of fresh rosemary while the sauce was reducing. This is good enough for company :-)
  • babyacorn
    4 MAR, 2011
    FYI fresh figs are often unavailable during winter months. I wanted to make this recipe but there were no figs available at any vendors at Pike Place Market where I shop! Will instead be making Lucinda Scala Quinn's Roasted Pork Tenderloin with Fig Chutney, because dried figs were available at a specialty foods store nearby. Will make this in the future!
  • roycelockart
    10 DEC, 2010
    Thanks! When I thought to myself, "Figs would be great with pork loin," I figured there had to be a recipe on Martha Stewart! It was simple and delicious. I added a little bit of aged balsamic vinegar and cooked the pork loin with fresh thyme and just a bit of freshly clipped rosemary. Served it with lentil soup, rosemary potatoes and roasted broccoli and carrots. It was a hit!
  • MS12530026
    14 MAR, 2010
    this would be great to serve guests at dinner parties