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1
To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil.
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2
Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
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3
To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth.
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4
Transfer to a bowl and fold in the remaining ingredients.
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5
To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry.
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6
Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin.
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7
Open the pork loin and cover it with plastic wrap.
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8
Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch.
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9
Mound the stuffing down the center of the loin and fold it closed.
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10
Tie the loin carefully at 1-inch intervals with butcher's string.
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11
The loin may be prepared to this point up to 24 hours in advance.
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12
Preheat the oven to 325 degrees.
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13
Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency.
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14
Heat the olive oil in a saute pan over moderate heat and sear the meat.
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15
Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees.
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16
Bursh the pork liberally with the glaze during the last 5 minutes of cooking.
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17
Let the meat rest for 5 minutes or so before removing the twine.
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18
Slice and serve.
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19
Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.
