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Rosemary Pork Loin with Port & Fig Purée

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  • Cut: Roasts
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 6.5-8 hrs
  • Number of Servings: 8-10



1 Tbsp / 15 mL canola oil
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
Salt and ground black pepper
½ cup / 125 mL sodium-reduced chicken broth
2 Tbsp / 30 mL chopped fresh rosemary
1 clove garlic, minced


2 ½ cups / 625 mL port
1 ¼ cups / 300 mL sodium-reduced chicken broth
8 dried figs, coarsely chopped
2 sprigs fresh rosemary
3 star anise
1 Tbsp / 15 mL liquid honey
3 Tbsp / 45 mL unsalted butter
Salt and ground black pepper to taste


For the roast:

  1. In large nonstick skillet, heat oil over medium-high heat.
  2. Season roast with salt and pepper. Brown roast on all sides; transfer to slow cooker.
  3. Add broth and sprinkle roast with rosemary and garlic. Cover and cook on LOW, 6-8 hours.
  4. Remove roast from slow cooker onto a cutting board. Carve roast into ¼-inch slices. Serve with sauce.

For the sauce:

  1. In medium saucepan, combine all sauce ingredients, except butter, salt and pepper.
  2. Boil over medium-high heat until reduced by half, about 30 minutes.
  3. Discard rosemary sprigs and star anise. Transfer mixture to a blender; puree until smooth.
  4. Blend in the butter. Season with salt and pepper according to taste. Sauce can be prepared in advance. Reheat prior to serving.

Manitoba Pork represents 614 Manitoba hog farms