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Pork Loin with Figs and Port Sauce

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

Source: Everyday Food, October 2008
Total Time Prep Servings

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How would you rate this recipe?
74
  • 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.
    Reply
  • 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
    Reply
  • 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 :-)
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • MS12530026
    14 MAR, 2010
    this would be great to serve guests at dinner parties
    Reply

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