1 cup chopped dried figs, plus a few halved, for garnish
½ cup port (or red wine)
½ cup broth
¼ cup Fig Balsamic Vinegar
2 sprigs rosemary, plus more, for garnish
2 tablespoons butter
Preheat oven to 350°F. Lightly rub oil over pork loin; season on all sides with salt and pepper.
Place pork loin on baking sheet. Roast until a thermometer inserted in the center reads 160°F, about 90 minutes to 2 hours. Remove from oven, cover loosely with foil, and allow to rest while preparing the sauce.
Prepare the sauce: Combine figs, port, broth, vinegar, and rosemary in a small saucepan. Bring to a boil over high heat; reduce and simmer until thickened and reduced, about 10 to 15 minutes. Add butter, stir until mixed, and remove from heat.
To serve, slice pork loin into rounds. Top with reduction sauce.