Back to Pork Loin with Figs and Port Sauce All Reviews for Pork Loin with Figs and Port Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 med103596_1008_pork_fig.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4 med103596_1008_pork_fig.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

med103596_1008_pork_fig.jpg

med103596_1008_pork_fig.jpg

Ingredients

Ingredients

  • 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

Directions

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)

 Add Rating & Review     74 Ratings   5 star values:        12    4 star values:        7    3 star values:        34    2 star values:        19    1 star values:        2

Reviews (6)

Add Rating & Review     74 Ratings   5 star values:        12    4 star values:        7    3 star values:        34    2 star values:        19    1 star values:        2

Add Rating & Review

74 Ratings 5 star values: 12 4 star values: 7 3 star values: 34 2 star values: 19 1 star values: 2

74 Ratings 5 star values: 12 4 star values: 7 3 star values: 34 2 star values: 19 1 star values: 2

74 Ratings 5 star values: 12 4 star values: 7 3 star values: 34 2 star values: 19 1 star values: 2

  • 5 star values: 12 4 star values: 7 3 star values: 34 2 star values: 19 1 star values: 2

    Martha Stewart Member     Rating: 3 stars       09/04/2014   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.  

Martha Stewart Member     Rating: Unrated       10/13/2012   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  

Martha Stewart Member     Rating: 5 stars       10/11/2012   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 :-)  

Martha Stewart Member     Rating: Unrated       03/04/2011   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!  

Martha Stewart Member     Rating: Unrated       12/10/2010   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!  

Martha Stewart Member     Rating: Unrated       03/14/2010   this would be great to serve guests at dinner parties

    Martha Stewart Member

    Rating: 3 stars 09/04/2014

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.

Rating: 3 stars

Rating: Unrated 10/13/2012

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

Rating: Unrated

Rating: 5 stars 10/11/2012

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 :-)

Rating: 5 stars

Rating: Unrated 03/04/2011

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!

Rating: Unrated 12/10/2010

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!

Rating: Unrated 03/14/2010

this would be great to serve guests at dinner parties

All Reviews for Pork Loin with Figs and Port Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Loin with Figs and Port Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest