在Whole Food看到新鮮的無花果，就想起我之前在法國餐廳吃的鴨胸肉包無花果烤，無花果的甜味真是迷人，也想起Everyday Italian有一集是做Pork Loin with Fig，不過無花果不便宜，乾無花果每磅四塊，新鮮無花果每磅七塊，我家後院應該來種一顆無花果樹才對。 這道菜雖然不難，但有點費時，我將材料準備好開始動手做，到裝盤上桌，整整2小時，主要原因是烤Pork Loin的時間較長，約每15分鐘需要翻面，而且要注意的是，雖然食譜上是寫共烤45分鐘，但那只是預估，還是要用溫度計測試Pork Loin中心的溫度，要到達145度才可以，切開Pork Loin的肉中心略成淡粉紅色最剛好，全白就烤略久了點，怕肉有點乾。
2.5 cups port wine
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped (用幾粒新鮮無花果做裝飾)
2 sprigs fresh rosemary
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1.5 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 pound) boneless pork loin
In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb 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 butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Re-warm over medium heat before using.)
For Pork Loin:
Preheat the oven to 425 degrees F.
Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
Using a large sharp knife, cut the pork crosswise into 1/2 to 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over.
食譜取自Food Network’s Everyday Italian