Herb-Rubbed Pork

Herb-Rubbed Pork

Ingredients: 3/4 cup balsamic vinegar 1 1/4 cups reduced-sodium chicken broth, divided 2 sprigs fresh rosemary 10 dried mission figs 1 boneless pork loin (about 4 pounds) 2 tablespoons salted butter, at room temperature 1 1/2 teaspoons chopped fresh rosemary 2 cloves garlic, peeled and chopped 2 shallots, peeled Heat oven to 425°F. In pan over high heat, bring vinegar, 3/4 cup chicken broth, rosemary sprigs and mission figs to a boil. Reduce heat to medium. Cook 15 minutes more. Meanwhile, season pork with salt and ground black pepper, if desired. In small bowl, combine salted butter, chopped rosemary and garlic. Rub butter-herb mixture evenly over entire surface of pork loin. Place pork in roasting pan. Roast for 20 minutes. Add shallots to roasting pan. Roast 20 minutes more, or until thermometer inserted in pork reads 165°F. Transfer pork to serving platter; cover loosely with aluminum foil. Discard all but 2 tablespoons drippings. Place roasting pan with reserved drippings and shallots on 2 burners over medium heat. Add remaining chicken broth, stirring to scrape up brown bits. Stir in balsamic-fig mixture. Cook 2 minutes, stirring occasionally. Transfer broth-fig mixture to blender; puree 1 minute, or until smooth. Serve pork with fig sauce. Total servings is 12. Total time is 1 hour. Nutrition Facts per serving: Calories: 434, Total Fat: 23g, Saturated Fat: 9g, Transaturated Fat: 0g, Carbohydrate: 12g, Cholesterol: 126mg, Protein: 44g, Fiber: 2g, Sodium: 119mg. Recipe from First for Women March 2010 www.myfirstforwomen.com for more recipes and articles