The Column of Life

This is Giada's Roast Pork in Fig and Port Sauce. If it were acting like winter outside, this would be perfect. Well, it's perfect anyway! And to go along with it, the incomparable, Paul Wagner Sauce: 2 1/2 cups port c. 1/2 cup balsamic reduction 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 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper Pork: 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus additional for seasoning 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning 1 cup canned low-salt chicken broth 1 (4 to 4 1/2-pound) boneless pork loin For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port ...