Roasted Pork Loin With Fig Sauce

• 1 pound dried figs, quartered
• 1 cup sherry or reduced-sodium chicken broth
• 1 medium lemon, sliced
• 1 cinnamon stick (3 inches)
• 2 whole cloves
• 1 boneless rolled pork loin roast (4 to 5 pounds)
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tablespoons cornstarch
• 2 cups reduced-sodium chicken broth

1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
2. Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160u0b0, basting occasionally.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

figs, sherry, lemon, cinnamon, cloves, rolled pork, salt, ground cinnamon, pepper, orange juice, honey, cornstarch, chicken broth

Taken from www.tasteofhome.com/recipes/roasted-pork-loin-with-fig-sauce/ (may not work)