Rosemary Pork Loin Roast with Fig Sauce
2 TBSP olive oil
dried, ground rosemary*
lemon pepper
1 cup chicken broth (or 1 cup water plus 1 tsp bullion)
1/2 boneless pork loin roast (about 4 1/2 pounds)
Fig Sauce (recipe below)
Preheat oven to 425º.
Pour oil into the bottom on a roasting pan and swirl to coat the bottom of the pan.
Place pork roast in the pan (fat side up, if one side is fatter. This will ensure that the juice drips down through the meat, making a moister roast). Generously sprinkle roast all over with lemon pepper and ground rosemary.
Add one cup of chicken broth to the bottom of the pan and cover with the lid.
Roast in the oven until an instant read meat thermometer inserted into the center of the pork registers 145º (about 1 hour).
Using a large sharp knife or an electric knife, cut the pork crosswise into 1/4-inch-thick slices.
Arrange the pork slices on plates. Drizzle with warm fig sauce. I like to serve this with mashed potatoes and put fig sauce on the potatoes as well.
I'll include a vegetable and a dessert as well. This is one of the most expensive meals I make. When I can buy potatoes for .10 a pound, that helps to reduce the cost.
Fig Sauce
5 cups apple juice
2 1/2 cups chicken broth (or 2 1/2 cups water plus 2 1/2 tsp bullion)
16 dried Mission figs, or 16 fresh Mission figs
4 springs fresh rosemary
1 tsp cinnamon
2 Tbsp honey
6 Tbsp unsalted butter
salt and pepper to taste
I a medium-sized saucepan, combine all ingredients except butter, salt, and pepper. Boil over medium-high heat until reduced by half (about 30 minutes). Discard the rosemary sprigs (some of the rosemary leaves will remain in the sauce; that's okay). Transfer the sauce to a blender and puree it until smooth. Return to pan, and add the butter, along with salt and pepper to taste.
(The sauce can be made 1 day ahead and refrigerated. Rewarm over medium heat before using.)
Notes:
I buy the Knorr Chicken Bullion in a 2.2 lb container from Walmart for about $4.65.
I have bought dried figs in a package at the grocery store--it's next to the raisins and other dried fruit. However, I don't buy them anymore now that my own Mission Fig tree is producing. I dry them from my tree. Fresh ones are fine to use in the sauce.
I have apple juice in my food storage, bought on case-lot sale. Watch the sales for the lowest prices in your area and stock up then.
Fresh rosemary comes from my garden; it grows all year-round in a zone 9. If you live in Las Vegas, you probably already have some growing in your front yard. Yes, it is edible! If you don't have any, ask your neighbor; she will. If you don't have a rosemary plant, visit your nursery and get one. It's not expensive and grows large very quickly.
*Ground rosemary, however, isn't sold too many places. My mother-in-law uses her elecric nut grinder to grind up dried rosemary, and I keep it in a spice jar in my spice cabinet. You can do the same thing.
If you live somewhere colder (zone 7 or less), dig up your rosemary and bring it indoors during the winter.
I buy unsalted butter at Sam's Club. Sometimes the grocery store has it on sale for $2 a pound. I will not spend more than $2 a pound for butter (it's always that low or less at Sam's). Buy lots and put some in your freezer.