Our Chefs' Recipes

Pork loin with fig and port sauce

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Pork loin with fig and port sauce


INGREDIENTS (serves 4)

For the marinade

  • 1 pork loin
  • 2 cloves garlic
  • 1 tbsp dried oregano
  • 2/3 cup canola oil (for the marinade)
  • Salt and pepper
  • 1 tbsp Dijon mustard
  • 1 tbsp port


For the sauce

  • 2 French shallots
  • 2 cloves garlic
  • 4 fresh figs, quartered (set aside for decoration)
  • 1 cup port
  • 1 cup poultry stock
  • Salt and pepper to taste
  • 1/2 tbsp butter
  • 1 tbsp canola oil and 1 tbsp flour (for the roux)



  • Combine the ingredients for the marinade and marinate the pork loin for 24 hours in the refrigerator.


  • For the roux:
    • In a small saucepan, heat up the canola oil and then add the flour, stirring constantly. Continue stirring while letting the flour cook for several minutes. The roux is ready when the mixture is a pale brown colour. Set aside.
  • For the sauce:
    • In a medium saucepan, brown the French shallots and garlic in a mixture of equal parts butter and oil.
    • Add the figs.
    • Add the port and poach over medium heat for 10 minutes.
    • Add the poultry stock.
    • Whisk in the butter (1 tbsp).
    • Reduce, then thicken with the roux until a creamy consistency is reached.
    • Season with salt and pepper to taste.
    • Strain the sauce with a sieve and set aside.

OPTIONAL: For port lovers, add an additional 2 tbsp port to really bring out the flavour at the end.


  • Cooking directions: Preheat oven to 400 °F.
    • In a large non-stick pan over medium-high heat, add 1 tbsp oil, then add the pork. Sear the pork, turning occasionally until golden brown.
    • Turn continually to cook evenly (approximately 8 minutes). Remove from heat.
    • Transfer the pork to another baking sheet.
    • Roast on top oven rack 14 to 16 minutes until the pork is golden brown and fully cooked.
    • Let stand 5 to 10 minutes before cutting.
    • Cut the pork into medallions, coat with the sauce and decorate with fresh fig quarters.


Serve with delicious pesto pasta, mashed potatoes or grilled seasonal vegetables.





Alexandre Latour,

Chef at Le Notre Dame



Find out more about fine cuisine at Le Groupe Maurice.

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