Stuffed Pork Loin with Fig Sauce
Stuffed Pork Loin with Fig Sauce is one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that this is an impressive dish to serve to company. Secondly, I like that this has lots of fall flavors, like apple and fig. Thirdly, I like that this dish can be made ahead of time. Believe it or not, this pork reheats in the microwave great. So, you can make it early in the day, or even the day before. Please don’t be intimidated by this dish. It’s truly easy to make. Especially with the right equipment.
The Equipment I Used
- A Thermometer- You’ll need this to make sure your pork is cooked.
- Kitchen Twine- Use this to tie up your pork.
- A Meat Pounder and a Rolling Pin- You’ll need these to flatten the pork. Or, you could ask your butcher to do this for you.
- A Baking Sheet- Bake your pork on this.
- A Food Processor- You’ll need this to make your breadcrumbs.
The Ingredients Needed for Stuffed Pork Loin with Fig Sauce
- A Pork Loin- You will need a pork loin for this dish. Not to be confused with a pork tenderloin.
- Bacon- I used apple wood smoked bacon. I love the Niman Ranch brand.
- Chicken Stock- I always use my homemade chicken stock. My recipe is below.
- Fig Preserves- I used Stonewall Kitchen fig preserves.
- Apple- Use any apple you like. I used green apples.
How I Made my Stuffed Pork
- First, I made the Apple and Bacon Stuffing. Be sure to cook the vegetables until they’re soft but not mushy.
- Next, I butterflied and flattened the pork. This will take a few minutes, but eventually your pounding will flatten the pork. Be sure to pound it evenly all over.
- Then, I spread out the stuffing and rolled up the pork.
- Finally, I roasted the pork, sliced it, and served it with the fig sauce.
If you like pork, you need to try this tender and delicious Stuffed Pork Loin with Fig Sauce.
Stuffed Pork Loin with Fig Sauce
Tender pork loin rolled around an apple and bacon bread stuffing. Topped with a sweet Fig Sauce.
Equipment
- cooking twine
- Food processor
Ingredients
- 2½ pounds boneless pork loin
- ¼ tsp. each kosher salt and pepper
- 2 tbsp. unsalted butter
For the Apple and Bacon Bread Stuffing:
- 4 slices bacon
- 1 cup green apple, chopped
- 1 cup celery and celery leaves, chopped
- 1 cup onion, chopped
- 1 tbsp. garlic, minced
- 1 cup French bread, processed into large crumbs
- 1 tbsp. each fresh thyme and sage
- ¼ cup chicken stock
- ¼ tsp. each kosher salt and pepper
- 1 tsp. each garlic powder and paprika
For Fig Sauce:
- 1 cup fig preserves
- 1 tbsp. brown sugar
- 1 tbsp. light soy sauce
- the pork pan drippings
Instructions
- Preheat the oven to 425 degrees.
- Begin by making the Apple and Bacon Bread Stuffing: In a large skillet, cook the bacon on low heat until it's crisp. Drain the bacon and chop it into half inch pieces. To the bacon drippings, add the apple, celery, onions, and garlic and cook on medium heat until the onions are soft, for about 7 minutes.
- Add the breadcrumbs, herbs, chicken stock, spices and bacon and set aside.
- Place the pork vertically on your cutting board. Cut through the long end of the loin stopping a half inch from the other side, right in the middle, so that you can open the loin like a book. Cover the loin with plastic wrap and using a rolling pin and a meat pounder flatten the pork until it's about a half inch thick.
- Spread the stuffing all over the loin, leaving a half inch border around the edges. Roll the pork up, the long way. Using the twine, tie the pork up at three inch intervals. Season the top with salt and pepper. Place on a baking sheet and dot with slices of the butter. Roast for twenty minutes.
- While the pork cooks make the Fig Sauce: Simply stir together all the ingredients, minus the pan drippings.
- After the pork has roasted for twenty minutes, brush the pork top with a few tablespoons of the Fig Sauce. Roast for twenty minutes more or until a thermometer measures 155 degrees in the middle.
- Let the pork rest on a cutting board for ten minutes. Heat up the Fig Sauce in a saucepan, stirring in the pan drippings. Remove the strings, slice, and serve topped with the Fig Sauce.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
