Pork with Fig and Merlot Sauce

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  • 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


  • 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.


Other Links

The Bitten Word: Pork Loin with Fig and Port Sauce