Fig-Stuffed Pork Loin Recipe

Name: Fig-Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 1 tablespoon plus 2 tsp. vegetable oil; 10 ounces dried figs, chopped; 1 tablespoon balsamic vinegar; 2 pounds boneless pork loin; 2 1/4 teaspoons kosher salt; 3/4 teaspoon black pepper; 1 shallot, finely chopped; 1/2 cup port or water; 3/4 cup chicken broth

Servings: persons

1 small onion, chopped
1 tablespoon plus 2 tsp. vegetable oil
10 ounces dried figs, chopped
1 tablespoon balsamic vinegar
2 pounds boneless pork loin
2 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 shallot, finely chopped
1/2 cup port or water
3/4 cup chicken broth

1
Preheat oven to 375u00b0F. In a medium skillet, cook onion in 2 tsp. oil over medium heat for 3 minutes. Stir in 1 1/2 cups figs and vinegar and cook for 2 minutes. Let cool.
2
Slice pork loin lengthwise three quarters of the way into meat. Open sections like a book and fill with cooked figs. Fold up pork and secure with kitchen string. Season with 2 tsp. salt and 1/2 tsp. pepper.
3
Place a roasting pan over medium-high heat. Add remaining 1 Tbsp. oil. Place pork loin in pan and sear on all sides until nicely browned, about 6 minutes. Place pan in oven and cook pork to 150u00b0F on a meat thermometer, 20 to 25 minutes. Transfer roast to a platter; cover with foil.
4
Drain off all but 1 1/2 tsp. oil from roasting pan. Add shallot and cook over medium heat for 3 minutes, scraping brown bits from bottom of pan. Add port and remaining figs and cook over medium-high heat for 5 minutes. Add chicken broth and cook for 3 minutes. Remove sauce from heat and season with remaining 1/4 tsp. each salt and pepper. Stir in any juices that have accumulated on the platter with pork.
5
Cut pork into slices 3/4 to 1 inch thick. Top with fig sauce and serve with mashed potatoes and a vegetable of your choice.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, chopped, 1 tablespoon plus 2 tsp. vegetable oil, 10 ounces dried figs, chopped, 1 tablespoon balsamic vinegar, and more.

Yes, Fig-Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig-Stuffed Pork Loin

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