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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 (6)

74 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 34
  • 2 star values: 19
  • 1 star values: 2
Rating: 3 stars
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.
Rating: Unrated
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
Rating: 5 stars
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 :-)
Rating: Unrated
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!
Rating: Unrated
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!
Rating: Unrated
this would be great to serve guests at dinner parties