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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.