Stuffed Pork Loin With Figs Recipes

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PORK LOIN STUFFED WITH FIGS AND APRICOTS



Pork Loin Stuffed with Figs and Apricots image

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

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

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



Stuffed Pork Loin With Figs image

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

1 1/2 cup dried figs
1 boneless pork loin, 2 to 3 pounds
Salt
freshly ground pepper
3 or 4 fresh rosemary sprigs, minced
1/2 cup red wine, more if necessary

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



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

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



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

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



Stuffed Pork Loin image

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

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

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 Loin with Figs and Port Sauce image

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

1 tablespoon olive oil
1 1/2 pounds boneless pork loin
Coarse salt and ground pepper
1 shallot, diced
1 tablespoon all-purpose flour
1 cup port wine
1/2 pound ripe fresh figs (about 8), stemmed and halved

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



Roast Pork Loin With Fig and Prosciutto Stuffing image

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

2 -3 lbs boneless pork loin, trim leaving a bit of fat and butterflied
brine, Classic Brine for Poultry, Shellfish and Pork (optional)
3 -4 figs, slice in half
3 -4 slices prosciutto
seasoning salt, Smokey Seasoned Salt (skip if using brine)
1 garlic clove, Minced
1 tablespoon fresh rosemary
1 tablespoon olive oil
3 tablespoons fig preserves, warmed (optional)

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



Pork Loin Stuffed With Figs and Oka image

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

750 g pork loin or 1 kg rib-end pork loin roast
30 ml melted butter
125 ml chopped dried figs
1 garlic clove, minced
1 shallot, chopped
125 ml fresh breadcrumbs
125 g blue cheese or 125 g oka cheese, shredded
salt & freshly ground black pepper, to taste
15 ml butter
1 shallot, chopped
75 ml fortified wine, like Port
15 ml flour
250 ml beef broth
10 ml chopped fresh thyme or 3 ml dried thyme
15 ml chopped fresh parsley
salt & freshly ground black pepper, to taste

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



Pork loin roast with fig & apple stuffing image

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

2 tbsp olive oil
600g pork tenderloin fillet, trimmed of any fat and sinew
2 onions , finely chopped
2 dessert apples , cut into cubes
3 figs , finely chopped
85g fresh white breadcrumb
85g fresh wholemeal breadcrumb
a few sage leaves, finely chopped
1 egg
pinch of lemon zest
500g pot chicken stock
1 tbsp balsamic vinegar
1 tbsp quince paste
350g steamed green bean , to serve
350g steamed carrot , to serve

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



Bacon-Wrapped Pork Tenderloin with Balsamic and Fig image

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

¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pounds pork tenderloin
8 slices center-cut bacon
¼ cup fig preserves
2 tablespoons balsamic glaze

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



Roasted Pork Loin with Fig Sauce image

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

1 pound dried figs, quartered
1 cup sherry or reduced-sodium chicken broth
1 medium lemon, sliced
1 cinnamon stick (3 inches)
2 whole cloves
1 boneless rolled pork loin roast (4 to 5 pounds)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/2 cup orange juice
1/4 cup honey
2 tablespoons cornstarch
2 cups reduced-sodium chicken broth

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

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From everybodylovesitalian.com


STUFFED PORK LOIN WITH FIGS RECIPE | RECIPE | FIG RECIPES, RECIPES ...
Apr 17, 2014 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


FIG AND BLUE CHEESE-STUFFED PORK TENDERLOIN RECIPE
Preheat oven to 450°. Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside ...
From myrecipes.com


HOW TO MAKE A FIG-STUFFED PORK LOIN WITH MARK BITTMAN - MEAT …
2010-07-22 Make a fig-stuffed pork loin with Mark Bittman. In order to get your "five a day," or five a day of fruits and vegetables, you should incorporate these foods into everything you make to eat. So for instance, adding a cup of spinach into your turkey and swiss sandwich is one serving of vegetables that you won't even notice, while this recipe ...
From meat-recipes.wonderhowto.com


STUFFED PORK LOIN WITH FIG SAUCE - A PERFECT FEAST
Roll the pork up, the long way. Using the twine, tie the pork up at three inch intervals. Season the top with salt and pepper. Place on a baking sheet and dot with slices of the butter. Roast for twenty minutes. While the pork cooks make the Fig Sauce: Simply stir together all the ingredients, minus the pan drippings.
From aperfectfeast.com


PORK LOIN STUFFED WITH FIGS AND OKA - PLAIN.RECIPES
750 g pork loin or 1 kg rib-end pork loin roast; 30 ml melted butter; 125 ml chopped dried figs; 1 garlic clove, minced; 1 shallot, chopped; 125 ml fresh breadcrumbs; 125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded; salt & freshly ground black pepper, to taste; 15 ml butter; 1 ...
From plain.recipes


PORK TENDERLOIN STUFFED WITH FIGS AND PISTACHIOS
Marinade the meat for at least 4 hours, or preferably overnight. Preheat a grill or smoker. Lift the meat from the marinade. Reserve the marinade. Pat the loins dry. Lightly salt and pepper the meat. Place the loins on a bed of fig leaves. Chop the pistachios and figs, and stuff the loins. Fold the meat upon itself, and wrap in the fig leaves ...
From cawineclub.com


DRIED FIG AND APPLE-STUFFED PORK LOIN WITH CIDER SAUCE
Combine the figs and 2 cups of the apple cider in a medium saucepan and heat to a boil. Cook, covered, over low heat until the figs have softened and all but ¼ cup of the liquid has been absorbed, 20 to 25 minutes. Boil, uncovered, to reduce any excess liquid. Cool the figs in the liquid; then strain, reserving the ¼ cup of cider syrup.
From cookstr.com


12 GRILLED PORK LOIN RECIPES - TRAEGER GRILLS
Apple & Mustard-Glazed Pork Loin Roast. Ask your butcher to "french" the bones (clean them of meat and gristle) and remove the chine bone for easier carving. A bone-in pork loin roast can be fall-off-the-bone tender when brined and roasted with sweet brown sugar and apple cider.
From traeger.com


PORK LOIN CHOPS WITH FIG SAUCE RECIPE - THE SPRUCE EATS
2019-07-10 Steps to Make It. Gather the ingredients. Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness. Season with salt, pepper, and ground chipotle. Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan.
From thespruceeats.com


PORK TENDERLOIN WITH FIGS RECIPE - RECIPES.NET
2022-03-23 Pour the red wine vinegar into a medium bowl and stir in the sugar and salt until dissolved. Add the minced garlic, oregano, pepper, capers, caper juice, figs, green olives, and bay leaves, and stir to combine. Stir in the olive oil. Using a very sharp knife, carefully cut away and discard any tough silver skin on the outside of the tenderloin.
From recipes.net


BOURBON FIG + GORGONZOLA STUFFED PORK TENDERLOIN.
2014-12-11 Season the entire outside with the salt and pepper, the herbs and rub with the brown sugar. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing.
From howsweeteats.com


STUFFED PORK LOIN RECIPE WITH FIG AND BLUE CHEESE - OAK EXPRESS
2014-01-20 3. On the rolled-out pork loin, sprinkle with the remaining salt and pepper. Spread the caramelized onions, figs and blue cheese over the pork, leaving about a 1½”″ border around the edges. Roll up the pork loin and with seam side down, use butcher’s twine to secure the rolled pork loin together (every 1″″). Place in a roasting pan ...
From homeishere.furniturerow.com


21 STUFFED PORK TENDERLOIN RECIPES - SELECTED RECIPES
10 Best Side Dishes for Pork Tenderloin. Roasted Garlic-Parmesan Fingerling Potatoes. …. Chopped Brussels Sprout Salad. …. Merritt’s Butternut Squash Gratin. …. Fig and Arugula Salad. …. Chef John’s Perfect Polenta. …. Butternut Farro Salad with Blood Orange Vinaigrette. …. Roasted Garlic Cauliflower. …. Lemon Pea Salad.
From selectedrecipe.com


PORK LOIN STUFFED WITH SPINACH AND MISSION FIGS – RECIPES FOR CLUB ...
2019-05-07 For Pork loin Stuffed with Spinach and Mission Figs: In a heated sauté pan, add olive oil, shallots and garlic, cook for 2 minutes. Add figs, cook until soft. Deglaze pan with port wine, reduce till about dry. Add 6 Oz spinach wilt. Cool mixture. Trim ends and excess fat off pork, cut center of loin about 6 lbs. Butterfly and pound out. Grind ...
From recipes.clubandresortchef.com


FIG-GLAZED PECAN-STUFFED PORK TENDERLOIN - RECIPE - FINECOOKING
Make the pork. Soak 18 toothpicks in water. Heat 1 Tbs. oil in a 12-inch skillet over medium heat. Add the bacon and cook, stirring often, until crisp, about 6 minutes. Add the onion and cook, stirring occasionally, until browned, about 5 minutes. Add the pecans and garlic and cook, stirring often, until the garlic is fragrant, about 1 minute ...
From finecooking.com


FIG-STUFFED PORK LOIN - PLAIN.RECIPES
Place pan in oven and cook pork to 150°F on a meat thermometer, 20 to 25 minutes. Transfer roast to a platter; cover with foil. Transfer roast to a platter; cover with foil. Drain off all but 1 1/2 tsp. oil from roasting pan.
From plain.recipes


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