Roast Pork Loin with Fig and Port Sauce - Dinner for a Cozy Night

Fri, 23 Mar 2012 03:49:00 GMT

Though this recipe from Giada De Laurentiis does not specify a Ruby or Tawny Port, I chose a red Port for this dish to match the other ingredients. A terrific local (Washington) choice is the Touriga Nacional Port from Wade Wolfe at Thurston Wolfe Winery. From Portugal a great selection is the Graham's 2001 Late Bottled Vintage Porto, with vintage character and a reasonable price. Good for the recipe and in your glass.

Since the Port sauce takes 30 minutes to reduce, it can be made a day ahead. Then on dinner night, it can simply rewarm while the Pork loin is roasting, making dinner preparation easier.

Ingredients

Sauce:

• 2 1/2 cups port

• 1 1/4 cups reduced-sodium chicken broth

• 8 dried black Mission figs, coarsely chopped

• 2 sprigs fresh rosemary

• 2 cinnamon sticks

• 1 tablespoon honey

• 3 tablespoons unsalted butter, cut into pieces

• Salt and freshly ground black pepper

Pork:

• 2 tablespoons olive oil

• 2 tablespoons chopped fresh rosemary leaves

• 1 tablespoon salt, plus additional for seasoning

• 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning

• 1 cup canned low-salt chicken broth

• 1 (4 to 4 1/2-pound) boneless pork loin

Directions

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Let me know who you shared it with and how it turned out!

Cheers, Ruth Arista

Recipes For Summer Market Wine Matches

Mon, 29 Nov 2010 21:49:00 GMT

"When wine enlivens the heart, may friendship surround the table."

Walla Walla Sweet Onion Salad with Anchovy Vinaigrette: By Chef Charles Ramsayer, Ray’s Boathouse Cookbook Serves 4

1 pound Walla Walla sweet onions
1 cup Anchovy Vinaigrette (recipe follows)
2 Heirloom tomatoes, such as Marvel Stripe or Brandywine
1 head frisee’, quartered
1 tablespoon shopped chives

Cut onions into 1/8 inch rings. In a large bowl, combine onions with Anchovy Vinaigrette to coat evenly. Cut tomatoes into 6 wedges each, to yield 12 wedges. Place 3 wedges in a loose triangle on each of 4 salad plates. Place a frisee’ quarter in the center of each tomato triangle. Pile onions on top of frisee’. Garnish with chopped chives. Serve immediately.

Anchovy Vinaigrette

1/4 cup white balsamic vinegar
1 teaspoon Dijon mustard
5 anchovy fillets
3/4 cup canola oil
2 teaspoons mustard seeds
2 teaspoons freshly chopped chives
Kosher salt to taste
Freshly ground black pepper to taste

In a blender, combine vinegar and mustard and blend for 10 seconds. Add anchovy fillets and blend until smooth, about 30 seconds. With the blender running, add canola oil in a slow, steady stream and process until emulsified. If the vinaigrette becomes too thick, add a tablespoon or so of water as needed. Remove container from the blender and stir in mustard seeds, chives, salt and pepper. Yields about 1 cup.

Nectarine-Basil Relish - makes 4 - 6 servings. From Tom Douglas: Seattle Kitchen Cookbook

"This is a very simple relish and a great way to feature perfectly ripe summer fruit. You could substitute peeled peaches for the nectarines."

3 Nectarines, pitted and thinly sliced.
1/3 cup thinly sliced fresh basil
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper.

In a bowl, combine the nectarines, basil, honey lemon juice, and oil, tossing well to coat. Season with salt and pepper. Serve at room temperature.

This relish was served over the beautiful Albacore tuna found at the Edmonds Saturday Market. Pair with Farm Boy Viognier!

Resources

Roast Pork Loin with Fig and Port Sauce - Dinner for a Cozy Night

Recipes For Summer Market Wine Matches