800 g pork loin, boneless
1 cup canned chicken broth, low-salt
2 tablespoons fresh rosemary leaves, chopped
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon freshly ground black pepper

For the sauce
2 tablespoons butter (unsalted)
8 fresh black figs, chopped
2 tablespoons balsamic vinegar
½ cup red wine
1 tablespoon honey
1 teaspoon fresh thyme leaves

Preheat oven to 400°F /200°C. In a bowl, blend oil, chicken broth, rosemary, 1/2 tablespoon salt and 1/2 tablespoon pepper. Place the pork loin in a roasting pan and coat it with the mixture. Roast for 45 minutes, turning the pork every 15 minutes to ensure even browning. Melt the butter in a small saucepan over medium-high heat. Add the figs and cook for a minute or two. Stir in the honey, wine & vinegar. Season with salt & pepper. Bring to a boil. Reduce heat & let simmer for 10-15 minutes until thickened. Add the thyme leaves. When the pork is ready, transfer it to a cutting board, slice and arrange on plates. Spoon figs around pork and pour sauce over it. Serve warm.