Roasted Figs With Port Sauce Recipes

ROASTED PORK LOIN WITH FIG SAUCE

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK LOIN WITH FIGS AND PORT SAUCE

Steps:

• 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.

ROASTED PORK WITH FIG & PORT SAUCE

Steps:

• InstructionsMake the Port Sauce: Place a large pot on the stove over medium heat. Add 1 tablespoon of olive oil. Add the shallot and cook for a few minutes, until the shallot starts to become translucent. Add the port wine, chicken broth, coarsely chopped figs, rosemary sprigs, honey, cinnamon sticks and bring to a boil. Once it is boiling turn the heat down to low and simmer for 30 minutes. Remove from heat, remove the rosemary and cinnamon sticks and discard them. Transfer the sauce to a blender, add the butter and blend on high. Season with S&P. Strain the sauce then return it to the pot and simmer on low heat. Taste the sauce, if it is too sweet you can add another tablespoon of butter. Once pork is done cooking, add a few spoonfuls of the pan drippings to your sauce and whisk well. Fig & Port Sauce Pork: Place the pork on a baking sheet. Drizzle with some olive oil and then season all sides of the pork with a mixture of the chopped rosemary, thyme, garlic, lemon zest and S&P. Coat the pork really well with the herb mixture. Cover the pork with foil and place in fridge. Marinate the meat overnight if possible. Remove pork from fridge about 30 minutes prior to cooking to let it come to room temp. Marinating Pork w/Herbs & Lemon Zest Preheat the oven to 400 Degrees. Sear the outside of the pork either on the stove on medium high heat (just to brown the outside of the meat) or on the grill. I seared my pork on the grill, about a couple of minutes per side just to get some nice grill marks. Remove and place back onto the baking sheet and into the oven. Bake for about 30 minutes. Turn the pork over and continue cooking for about another 25 minutes or until you get an internal temp reading of about 145 degrees. Remove the pork and tent some foil over it and let it rest for about 5-10 minutes. The pork will continue to cook while it is resting and should be at about 150 when done. Slice and serve with some of the sauce. Mangia! Enjoy!

HONEY ROASTED FIGS WITH RICOTTA AND ORANGE SAUCE RECIPE

Steps:

• To make the orange sauce, combine ingredients in a small pan and bring to the boil, stirring, then simmer for about 10 minutes or until slightly sticky.
• Set aside to cool slightly, then discard cinnamon sticks.
• Butter a shallow baking dish and turn grill to high.
• Wash and dry the figs, then cut in half.
• Place cut-side up in the baking dish.
• Pour the honey over the figs from a warm spoon, so it runs smoothly.
• Place under the grill for 6 minutes or until the figs soften and heat through.
• Cut the ricotta into 4 wedges.
• Serve warm figs on a wedge of ricotta and drizzle with warm orange sauce.
• Scatter with toasted walnuts.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• 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.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• 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.

ROASTED FIGS AND NUTS WITH PORT REDUCTION

Steps:

• In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
• Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
• Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
• To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.