For Fig Sauce
2 ½ cups port (such as Tawny port)
1 ¼ cups low sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium-sized, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey.
Boil over medium-high heat until reduced by half, about 30 minutes.
Discard the rosemary sprigs and cinnamon sticks.
Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt and pepper.
Note: The sauce can be made 1 day ahead. Cover and refrigerate. Warm over medium heat before using.
For the pork
Two pork tenderloins, roughly 1 ½ to 2 pounds each
Salt and pepper
Preheat oven to 350 degrees. Season the pork with salt and pepper. Put a small amount of olive oil in a large sauté pan and bring to medium high heat.
Sear the pork tenderloin in the pan, browning the meat quickly on all sides.
Place the pork in a baking dish and roast for 25 to 30 minutes depending on the size of the tenderloin.
Cut the pork crosswise into slices. Drizzle with warm fig sauce and serve.
Adapted from Everyday Italian by Giada De Laurentiis