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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

STUFFED PORK LOIN WITH FIGS Recipe

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This recipe for STUFFED PORK LOIN WITH FIGS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups dried figs
1 boneless pork loin
Salt and ground pepper
3 or 4 rosemary sprigs, minced
½ cup red wine, more if necessary
Directions:
Directions:
Put figs in hot water to soak. Preheat oven to 425° Wriggle a sharp knife into each end of the meat, making a pilot hole. The use handle of wooden spoon to force a hole all the way through the meat.
Drain figs when tender, not mushy, reserving liquid. Stuff figs into roast all the way to center from each end. Combine salt, pepper, and rosemary and rub all over meat. Place meat in roasting pan and pour about ½ cup of fruit soaking liquid over. Roast undisturbed for 20 minutes. Lower heat to 325° and continue to cook, basting with juices every 15 minutes. When thermometer reads 145-150° (probably after 40-60 minutes) remove roast to warm platter.
Let sit 15 minutes. Meanwhile in roasting pan set to medium high heat scrape brown bits, adding wine and simmer to sauce.

 

 

 

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