Rosemary Pork Loin with Port & Fig Purée

Ingredients

• 1 Tbsp / 15 mL canola oil
• 1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
• Salt
• ground black pepper
• ½ cup / 125 mL sodium-reduced chicken broth
• 2 Tbsp / 30 mL chopped fresh rosemary
• 1 clove garlic, minced
• 2 ½ cups / 625 mL port
• 1 ¼ cups / 300 mL sodium-reduced chicken broth
• 8 dried figs, coarsely chopped
• 2 sprigs fresh rosemary
• 3 star anise
• 1 Tbsp / 15 mL liquid honey
• 3 Tbsp / 45 mL unsalted butter