Pork Loin Roast With Fig Apple Stuffing Recipes

APPLE AND FIG PORK LOIN ROAST

Steps:

• Preheat oven to 325°F
• Tie pork loin with twine to keep it together.
• Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate.
• Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent.
• Add the roast back into the dish and add in the fig halves.
• Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F.
• Take out of the oven and let it rest for a few minutes, then serve!

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

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.

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING

Steps:

• Preheat oven 425°F.
• Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
• Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
• Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
• Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
• Transfer the pork to a platter and let stand for 15 minutes.

APPLE-STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).