Pork Loin with Figs and Port Sauce

1. 1

   Preheat oven to 450F.

2. 2

   In a medium ovenproof skillet, heat oil over medium-high.

3. 3

   Pat pork dry with paper towels.

4. 4

   Generously season pork all over with salt and pepper; cook until brown on all sides, turning as needed, 8 to 10 minutes.

5. 5

   Pour off all but 1 tablespoon fat.

6. 6

   Transfer skillet to oven, and continue to cook pork until an instant-read thermometer inserted in thickest part registers 145F, 25 to 35 minutes.

7. 7

   Transfer pork to a plate; cover loosely with aluminum foil (internal temperature will rise about 5 degrees as it sits).

8. 8

   Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes.

9. 9

   Add flour; cook, stirring, 30 seconds.

10. 10

    Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.

11. 11

    Add figs; cook until warmed through, about 1 minute (add a little water, if needed, to thin sauce).

12. 12

    Slice pork, and serve with figs and port sauce.

13. 13

    Let pork loin cool completely before covering tightly and refrigerating, up to 3 days.

14. 14

    Slice or chop when ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.