INGREDIENTS
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2 1/2 cups port
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1 1/4 cups reduced-sodium chicken broth
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8 dried black Mission figs, coarsely chopped
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2 sprigs fresh rosemary
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2 cinnamon sticks
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1 tablespoon honey
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3 tablespoons unsalted butter, cut into pieces
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Salt and freshly ground black pepper
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2 tablespoons olive oil
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2 tablespoons chopped fresh rosemary leaves
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1 tablespoon salt, plus additional for seasoning
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1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
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1 cup canned low-salt chicken broth
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1 (4 to 4 1/2-pound) boneless pork loin