Pork with Fig Port Sauce

So here is the main course from last Sunday.  We had the pork with port fig sauce, rice pilaf, cole slaw and green beans.  The picture was taken on the fly.  I figured I better grab a shot before it was all gone and gone it was, in no time.

If you asked me what one of my favorite meals was, this would be the one.  We have it every year at Christmas.  It's fairly easy to put together and it's an elegant sit down dinner.  I highly recommend it.

Pork with Fig Port Sauce
Recipe largely adapted from Giada De Laurentis's recipe on Food Network

for the sauce:
16 dried mission figs (I use 3/4 of the package that I buy and the other quarter to add in with the meat)
2 cinnamon sticks
2 1/2 cups port wine
2 sprigs of rosemary
2 cups chicken broth
3 to 5 tablespoons butter
1 tablespoon honey
s and p to taste

for the pork:
2 tablespoons olive oil
1 sprig of rosemary leaves
salt and pepper
1 cup chicken broth
5 pounds of pork loin

Preheat oven to 425F.  Spread olive oil over the ork loin.  Sprinkle with salt and pepper and rosemary leaves.  Pour the chicken broth into the bottom of the roasting pan.  Place pork fat side up into pan.  Cover and bake.

While the pork is cooking place all the ingredients into a sauce pan.  Bring to a boil and reduce to a simmer.  The amount of liquid will reduce.  Simmer for about 20 minutes.  Remove cinnamon sticks and branches of rosemary.  Don't worry about a few leaves of rosemary being left behind.  Puree mixture and pour back to saucepan.  Cover and keep on low heat, just to keep it warm until you are ready to serve.