Pork Tenderloin With Fig Port Sauce

• 650 g pork tenderloin
• 1 tablespoon fresh rosemary, chopped finely
• 2 tablespoons olive oil
• Sauce
• 1 cup port wine
• 175 ml water
• 4 fresh figs, chopped finely
• 1 1/2 teaspoons instant chicken bouillon granules
• 2 rosemary sprigs
• 2 cinnamon sticks
• 2 tablespoons honey
• 4 cm butter, 4 (1 cm)

1. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
2. Sauce.
3. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
4. Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
5. Add butter stir until melted, serve sauce over pork.

pork tenderloin, fresh rosemary, olive oil, sauce, port wine, water, fresh figs, instant chicken, rosemary sprigs, cinnamon sticks, honey, butter

Taken from www.food.com/recipe/pork-tenderloin-with-fig-port-sauce-325202 (may not work)