roasted pork loin with fig sauce

fig sauce:
2 1/2 cups port
1 1/4 cups chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper

pork:
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 4-4 1/2 lb boneless pork loin
1 cup chicken broth

For the sauce: in a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper.

For the pork: preheat the oven to 425 F. Stir the oil, rosemary, 1 Tbsp of salt, and 1 1/2 tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until the pork reaches an internal temperature of 145 F, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste. Using a large, sharp knife, cut the pork crosswise into 1/4 inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve.

From Giada de Laurentiis' Everyday Italian