"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Fig-Balsamic Roasted Pork Loin Recipe

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This recipe for Fig-Balsamic Roasted Pork Loin, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bessie Engle
Added: Friday, June 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. ground pork sausage
1 3/4 C herb-seasoned stuffing mix
1 lg. ripe Bartlett pear, peeled, seeded, chopped
1/2 red bell pepper, finely chopped
1/3 C chopped dried figs
1/2 C hot chicken broth
1 Tbsp. fresh minced thyme
1 (4 lb.) boneless pork loin roast
1 tsp. salt
1 to 2 Tbsp. cracked pepper
1 (11.5 oz. jar) fig preserves
1 C Madeira wine
2 Tbsp. balsamic vinegar
1/4 C butter or margarine
1/4 C All-Purpose flour

Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs

Directions:
Directions:
Cook sausage in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until lightly browned. Drain well.
Stir together sausage, stuffing mix and next
5 ingredients. Set aside
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2-inch of the bottom. (Do not cut all the way through roast.)
Open roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. sprinkle evenly with salt and pepper. Spoon sausage mixture evenly over pork loin roast, leaving a 1/2-inch border.
Roll up roast, and tie with string at 1 1/2-inch intervals.
Place roast, seam side down, in a greased shallow roasting pan.

Bake at 375 for 55 to 60 minutes or until a meat
thermometer inserted into thickest portion registers 145.
Remove roast from pan, reserve drippings.

Stir together fig preserves, Madeira and balsamic
vinegar.
Return roast to pan and spoon half of preserves mixture evenly over roast.




Bake at 375 for 20 to 30 more minutes or until meat thermometer registers 160. Let roast stand 15 minutes before slicing.

Melt butter in a medium saucepan and whisk in flour until smooth. Cook, whisking constantly, 3 minutes.

Whisk in reserved pan drippings and remaining fig
preserve mixture and cook over medium-high heat 5 minutes. Serve sauce with roast. Garnish, if desired.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 min.; Bake:1 hr.,30 min. Stand: 15 min. Cook: 18 min.
Personal Notes:
Personal Notes:
Purchase a pork loin roast, not a rolled pork loin roast (which has two loins tied together with netting). Don't trim away the entire fat cap on top of the loin. This layer prevents the meat from drying out.

 

 

 

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