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Gallery Pork Loin Stuffed with Figs and Apricots Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup stemmed and finely chopped dried Calimyrna figs 1/2 cup finely chopped dried apricots 2 cloves garlic, finely chopped 3/4 teaspoon rubbed sage 1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs) Coarse salt and ground pepper 2 boneless center-cut pork loin, (2 1/2 pounds) 1 tablespoon olive oil
Gallery Pork Loin Stuffed with Figs and Apricots
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Gallery
Pork Loin Stuffed with Figs and Apricots
Pork Loin Stuffed with Figs and Apricots
Pork Loin Stuffed with Figs and Apricots
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 4
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup stemmed and finely chopped dried Calimyrna figs 1/2 cup finely chopped dried apricots 2 cloves garlic, finely chopped 3/4 teaspoon rubbed sage 1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs) Coarse salt and ground pepper 2 boneless center-cut pork loin, (2 1/2 pounds) 1 tablespoon olive oil
Directions
Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.
Reviews
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
7 Ratings 5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 3 2 star values: 2 1 star values: 0
All Reviews for Pork Loin Stuffed with Figs and Apricots
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Loin Stuffed with Figs and Apricots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
