Sharpie's Roasted Pork Tenderloin with Fig Sauce

So I finally made the pork tenderloin. I did get home a bit later than expected (yet again) and as a result, felt like my pork preparation was 'rushed'. The pork would have been better if I took my time. I really do believe that sometimes you get out of a dish exactly what you put in.

I also gained a new appreciation for sauciers... I do not have the patience to make a sauce which is why you won't usually find me making them. In this case, the sauce was easy to make and certainly worth the effort.

Regardless, this dish was a hit and thanks to the Sharpie's for passing it along.

Fig Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh Rosemary
2 cinnamon sticks
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoons salt
1/4 teaspoons freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 4 to 4 1/2 pound boneless pork loin
1 cup low-sodium chicken broth

For the Sauce:
In medium-size saucepan, combine port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard rosemary springs 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, salt and pepper (Sauce can be made 1 day ahead).

For the Pork:
Preheat oven to 425 degrees F. Stir oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in small bowl to blend. Place pork in heavy, flame proof roasting pan. Spread oil mixture over the port to coat completely. Roast, turning pork every 15 minutes to ensure even browning, until thermometer read 145 degrees F (about 45 minutes).

Transfer pork to a cutting board and tent with foil to keep warm. Let pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in chicken broth, scrapping the bottom of the pan to remove any browned bits. Bring pan juices to a simmer. Season with more salt and pepper to taste.

Using large knife, cut the pork crosswise into 1/4 inch thick slices. Arrange pork on plates, spoon jus over. Drizzle the warm fig sauce around and serve immediately.