Recipes: Main Dish

Pork Loin with Fig and Port Sauce

Pork_loin_with_fig_and_port_sauce_2Whole 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。

六人份材料如下:

Sauce:
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

Pork:
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

做法:

For sauce:

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

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html

4 thoughts on “Pork Loin with Fig and Port Sauce”

  1. 要不是你們住太遠
    否則每餐我都希望你們來
    因為食譜都是四到六人份
    每次我都得除以二或三
    不然都會剩好多

  2. Sabrina:
    唉 我怎麼會想不開搬離灣區呢?
    要不然 以前離你們家那麼近
    灣區姊妹的活動又多
    生活好有樂趣喔
    洛杉磯雖然華人多
    但是因為交通很擁擠
    相見也是件不容易的事情
    祝你暑期愉快喔

  3. Bao,
    你還可以在搬回來啊
    現在房價緩和一點了
    要不要和你老公討論看看
    你公婆之前聽到你們要搬回台灣受到刺激
    這回你說要搬回南灣
    他們應該會願意吧
    至少還是在加州
    我們也很想念你喔
    一群合得來的姊妹能湊在一起
    真的不容易

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