Roasted Pork Loin with Fig-Port Sauce, Carrots, Potatoes, and Parsnips

It's Christmas Eve folks, and for the first time in my 24 (almost 25) years of life I won't be spending it with my family. The restaurant schedule (and more importantly plane ticket prices) didn't really allow for a trip home to Chicago this year. Thankfully I was able to make it back for Thanksgiving—albeit I was there for only 23 hours—and was able to see most of my family and friends back home.

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