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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6

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.
Keyword pork
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