Recipes and Links

Roasted Pork with Balsamic Fig Sauce

Yield 4-6 servings

Ingredients:

Fig Sauce:

1 1/3 cup Flying Olive Fig Balsamic Vinegar

2/3 cup chicken broth, no or low salt

4 dried Black Mission Figs, ends removed and coarsely chopped

1 sprig fresh rosemary

1 cinnamon stick or ½ tsp dried, ground cinnamon

1 Tbsp + 1 tsp honey

2 tsp Flying Olive Butter Extra Virgin Olive Oil

Salt and freshly ground black pepper to taste

Roast Pork:

1 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or Single Varietal of Flying Olive Extra Virgin Olive Oil of Choice

1 Tbsp chopped fresh rosemary

2 tsp Kosher salt, more to season to taste when done

¾ tsp freshly ground black pepper, more to taste

2-2 1/2 lb boneless pork loin

½ cup chicken broth, no or low sodium

Directions:

For the sauce (you can make this 1 day ahead):

In a medium-sized saucepan, combine the Flying Olive Fig Balsamic, chicken broth, chopped figs, rosemary, cinnamon, and honey. Bring to a boil and reduce heat. Simmer for about 30 minutes to reduce by ½ . (Note: sometimes it takes longer depending on what "simmer" is on your stove top. Better to go slowly as you definitely don't want this to burn!) When the sauce coats the back of a spoon, it is done. It will thicken as it cools. Remove the rosemary and cinnamon and discard. Transfer to a blender and puree until smooth. Stir in the Flying Olive Butter Extra Virgin Olive Oil, salt, and pepper to taste. Cover and refrigerate. This should make about 1cup when completed (and good enough for ice cream!)

For the Pork: Preheat the oven to 425 degrees. Stir the Flying Olive EVOO of choice, the rosemary, salt, and pepper in a small bowl to blend. This should be quite grainy and thick. Place the pork into an oven safe dish. Spread the mixture over the pork to coat it completely. Roast, turning the pork with tongs, every 15 minutes to brown. An instant read thermometer should read 145 degrees.

Transfer the pork to a plate and tent with foil. Let sit for about 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any small browned bits. Simmer the juices. Season to taste with salt andpepper. Gently heat up the Fig sauce in a saucepan on low.

Slice the pork crosswise into ¼ inch slices. Arrange the pork on places, spoon over the juice and drizzle the warm fig sauce.

Inspired by a recipe by Giada de Laurentiis

Submitted by Barb L.