Pork Loin Stuffed With Figs and Oka Recipe

Name: Pork Loin Stuffed With Figs and Oka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g pork loin or 1 kg rib-end pork loin roast; 30 ml melted butter; 125 ml chopped dried figs; 1 garlic clove, minced; 1 shallot, chopped; 125 ml fresh breadcrumbs; 125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded; salt & freshly ground black pepper, to taste; 15 ml butter; 1 shallot, chopped; 75 ml fortified wine, like Port; 15 ml flour; 250 ml beef broth; 10 ml chopped fresh thyme or 3 ml dried thyme; 15 ml chopped fresh parsley; salt & freshly ground black pepper, to taste

Servings: persons

750 g pork loin or 1 kg rib-end pork loin roast
30 ml melted butter
125 ml chopped dried figs
1 garlic clove, minced
1 shallot, chopped
125 ml fresh breadcrumbs
125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded
salt & freshly ground black pepper, to taste
15 ml butter
1 shallot, chopped
75 ml fortified wine, like Port
15 ml flour
250 ml beef broth
10 ml chopped fresh thyme or 3 ml dried thyme
15 ml chopped fresh parsley
salt & freshly ground black pepper, to taste

1
Preheat oven to 200 C or 400F.
2
Combine all the stuffing ingredients.
3
Generously salt and pepper the mixture.
4
Set aside.
5
Butterful the roast by slicing it lengthwise without going all the way through and open it up.
6
Put the stuffing into the roast and close and tie it up with string.
7
Baste with melted butter.
8
Cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
9
TO MAKE SAUCE:.
10
Melt butter over medium heat in a saucepan and cook the chopped shallots.
11
Deglaze the saucepan with the fortified wine and reduce the liquid by half.
12
Add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
13
Bring to a boil and add in the thyme and parsley.
14
Add salt and pepper to taste.
15
Simmer till thickened.
16
Serve the pork roast with the sauce and whatever sides you like.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 750 g pork loin or 1 kg rib-end pork loin roast, 30 ml melted butter, 125 ml chopped dried figs, 1 garlic clove, minced, and more.

Yes, Pork Loin Stuffed With Figs and Oka 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.

That's it — enjoy your meal!

Pork Loin Stuffed With Figs and Oka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions