Savory and succulent stuffed pork loin with figs is an unforgettable dish that offers a delightful balance of flavors and textures. This classic culinary delight combines juicy pork tenderloin wrapped around a savory stuffing of sweet figs, savory herbs, and aromatic spices. The tenderloin is then carefully roasted to perfection, resulting in a mouthwatering dish that will be the star of any meal. Whether you're preparing a special occasion dinner or a casual weeknight meal, this dish will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
PORK LOIN STUFFED WITH FIGS AND APRICOTS
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- 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.
STUFFED PORK LOIN WITH FIGS
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 6
Steps:
- Put figs in hot water to soak. Preheat oven to 450 degrees.
- Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
- Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
- Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
- Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 17 grams, TransFat 0 grams
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING
Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound pork loin to even 1 inch thickness with mallet.
- Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
- Remove pork from brine, rinse and dry pork thoroughly with paper towels.
- If not brining season both sides with optional seasoned salt the one posted or any you favor.
- Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
- Lay pork fat side down.
- Place the figs and prosciutto on the butterflied pork.
- Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
- Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
- Roast 20 minutes at 450 degrees.
- Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
- Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
- Let rest 10 minutes, cut off twine, slice and serve with pan juices.
Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1
PORK LOIN STUFFED WITH FIGS AND OKA
Make and share this Pork Loin Stuffed With Figs and Oka recipe from Food.com.
Provided by leeleitch
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200 C or 400°F.
- Combine all the stuffing ingredients. Generously salt and pepper the mixture. Set aside.
- Butterful the roast by slicing it lengthwise without going all the way through and open it up.
- Put the stuffing into the roast and close and tie it up with string. Baste with melted butter.
- Cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
- TO MAKE SAUCE:.
- Melt butter over medium heat in a saucepan and cook the chopped shallots.
- Deglaze the saucepan with the fortified wine and reduce the liquid by half.
- Add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
- Bring to a boil and add in the thyme and parsley.
- Add salt and pepper to taste.
- Simmer till thickened.
- Serve the pork roast with the sauce and whatever sides you like.
Nutrition Facts : Calories 730.1, Fat 44.8, SaturatedFat 20.3, Cholesterol 164.3, Sodium 457.1, Carbohydrate 28.3, Fiber 2.7, Sugar 10.8, Protein 49.4
PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
- Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
- When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG
Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.
Provided by France C
Categories Pork Tenderloin
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g
ROASTED PORK LOIN WITH FIG SAUCE
Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.-Rian Macdonald, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 16 servings (6-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
Tips:
- For the best results, use a pork loin that is at least 1 1/2 inches thick.
- To make sure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. The pork loin is done when the internal temperature reaches 145 degrees Fahrenheit.
- If you don't have a meat thermometer, you can also check the pork loin by cutting into it. The pork loin is done when the juices run clear.
- Let the pork loin rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- Serve the pork loin with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.
Conclusion:
Stuffed pork loin with figs is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The pork loin is succulent and juicy, and the figs add a sweet and earthy flavor. This dish is sure to impress your guests.
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