Pork Tenderloin With Fig Port Sauce - cooking recipe

Ingredients

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)

Preparation

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.
Sauce.
Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
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.
Add butter stir until melted, serve sauce over pork.