Roasted pork loin with fig sauce from Food & Wine Best of the Best, Volume 9 (2006): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

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Notes about this recipe

  • chawkins on April 17, 2019

    The port fig sauce was simply delicious. The pan jus however was quite salty, the salt from the rub probably leached into the drippings. My piece of loin was only about 2 lbs, so I halved the recipe, but used the same cooking time, so the internal temp was close to 160 at the end of the 45 min bake, but it was still quite moist.

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