Pork Loin with Figs and Port Sauce

• 1 tablespoon olive oil
• 2 boneless pork loins (about 1 1/2 pounds each)
• Coarse salt and freshly ground pepper
• 1 shallot, finely chopped
• 1 tablespoon all-purpose flour
• 1 cup port wine
• 1/2 pound ripe fresh figs (about 8), stemmed and halved

1. Preheat oven to 450F.
2. In a medium ovenproof skillet, heat oil over medium-high.
3. Pat pork dry with paper towels.
4. Generously season pork all over with salt and pepper; cook until brown on all sides, turning as needed, 8 to 10 minutes.
5. Pour off all but 1 tablespoon fat.
6. Transfer skillet to oven, and continue to cook pork until an instant-read thermometer inserted in thickest part registers 145F, 25 to 35 minutes.
7. Transfer pork to a plate; cover loosely with aluminum foil (internal temperature will rise about 5 degrees as it sits).
8. Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes.
9. Add flour; cook, stirring, 30 seconds.
10. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.
11. Add figs; cook until warmed through, about 1 minute (add a little water, if needed, to thin sauce).
12. Slice pork, and serve with figs and port sauce.
13. Let pork loin cool completely before covering tightly and refrigerating, up to 3 days.
14. Slice or chop when ready to use.

olive oil, pork loins, salt, shallot, flour, port wine, fresh figs

Taken from www.epicurious.com/recipes/food/views/pork-loin-with-figs-and-port-sauce-387988 (may not work)