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.
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 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
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.
ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING
Steps:
- To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
- To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
- To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
- Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
- Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.
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
FRUIT-STUFFED PORK LOIN
Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.
Provided by cpchef
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
- Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
- Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
- Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g
ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH
Pork loin at its best! This recipe is my personal adaptation from a true Italian chef. It can easily be made at home and may just become one of your favorites, too!
Provided by BANZAI
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
- For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
- When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
- Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 435 calories, Carbohydrate 7.9 g, Cholesterol 82.6 mg, Fat 32.3 g, Fiber 1.9 g, Protein 28.6 g, SaturatedFat 7.9 g, Sodium 2261.7 mg, Sugar 2.8 g
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
More about "pork loin stuffed with figs and oka recipes"
STUFFED PORK LOIN RECIPE WITH FIG AND BLUE CHEESE
From homeishere.furniturerow.com
PORK TENDERLOIN WITH FIGS, ONIONS AND OLIVES - PROUD …
From prouditaliancook.com
TAUZIN’S ANDOULLIE STUFFED PORK LOIN WITH A FIG DEMI …
From realcajunrecipes.com
FIG-STUFFED PORK LOIN RECIPE | MYRECIPES
From myrecipes.com
10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES - YUMMLY
From yummly.com
STUFFED PORK LOIN WITH FIGS - THE NEW YORK TIMES
From nytimes.com
PORK TENDERLOIN STUFFED WITH GORGONZOLA AND COGNAC FIGS RECIPE
From everybodylovesitalian.com
10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES - YUMMLY
From yummly.com
RECIPES FOR PORK LOIN STUFFED WITH FIGS AND OKA
From cooktime24.com
PORK LOIN CHOPS WITH FIG SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
OKA CLASSIC- AND APPLE-STUFFED PORK TENDERLOIN | IGA RECIPES
From iga.net
FIG APPLE STUFFING FOR PORK LOIN - VALLEY FIG GROWERS
From valleyfig.com
STUFFED ROAST PORK LOIN WITH FIGS RECIPE - PIEDMONT GROCERY
From piedmontgrocery.com
STUFFED PORK LOIN WITH FIG SAUCE - A PERFECT FEAST
From aperfectfeast.com
S4 E26: PORK TENDERLOIN STUFFED WITH FIGS AND GORGONZOLA
From omnitv.ca
WHAT TO SERVE WITH STUFFED PORK LOIN? - VERYMEATY
From verymeaty.com
FIG AND BLUE CHEESE-STUFFED PORK TENDERLOIN RECIPE
From myrecipes.com
PORK LOIN STUFFED WITH DRIED FIGS AND APRICOTS - FOOD RECIPES
From recipes.studio
FIG STUFFED PORK TENDERLOIN RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND FIG JAM
From beyondthenoms.com
PORK LOIN ROAST RECIPE STUFFED WITH FIGS, APRICOTS + PISTACHIOS
From valleyfig.com
STUFFED PORK LOIN - SPEND WITH PENNIES
From spendwithpennies.com
PORK LOIN STUFFED WITH FIGS - ITALICIOUS
From italicious.blog
FIG-STUFFED PORK LOIN - PLAIN.RECIPES
From plain.recipes
PORK TENDERLOIN WITH FIGS, RED ONIONS AND ROSEMARY - GOOD …
From gooddinnermom.com
PORK LOIN STUFFED WITH FIGS AND APRICOTS | COOKING PORK TENDERLOIN ...
From pinterest.ca
BOURBON FIG + GORGONZOLA STUFFED PORK TENDERLOIN. - HOW SWEET …
From howsweeteats.com
ROASTED PORK TENDERLOIN WITH CALIFORNIA FRESH FIGS
From californiafigs.com
PORK TENDERLOIN WITH FIGS RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PORK LOIN STUFFED WITH FIGS AND OKA - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love