Recipe by The Flying Chef
I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
- 650 g pork tenderloin
- 1 tablespoon fresh rosemary, chopped finely
- 2 tablespoons olive oil
- 1 cup port wine
- 175 ml water
- 4 fresh figs, chopped finely
- 1 1⁄2 teaspoons instant chicken bouillon granules
- 2 rosemary sprigs
- 2 cinnamon sticks
- 2 tablespoons honey
- 4 cm butter, 4 (1 cm)
Directions See How It's Made
- Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
- Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
- Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
- Add butter stir until melted, serve sauce over pork.