-
1
Combine all stuffing ingredients except capers (1 cup figs, 1/2 cup white wine, 1 Tbs brown sugar, 2 tsp herbes de provence, 1/2 tsp garlic) in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers. *Blue Ribbon Orchard Choice or Sun-Maid California figs work well.
-
2
Arrange rack in lower third of oven. Preheat oven to 425 degrees F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast.
-
3
In small bowl, combine glaze ingredients (1/4 cup Dijon, 1/2 tsp garlic, 1/2 tsp salt, 1/2 tsp pepper) and spread mixture over pork.
-
4
Using 2 Tbs olive oil, oil 9- x 13-inch baking pan, combine vegetables (carrots, shallots) and seasonings (1 Tbs dried herbes de Provence, 3/4 tsp salt, 1/2 tsp pepper). Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350 degrees F and continue roasting 40 minutes, or until instant-read thermometer registers 145 degrees F. (Insert thermometer into meat, keeping tip away from fruit.)
-
5
Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.
