Recipes > Main Dishes

Fig-Stuffed Pork Loin With Roasted Vegetables And Herbes De Provence

1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stemmed and halved
1/2 cup white wine
1 tablespoon packed brown sugar
2 teaspoons plus 1 tablespoon dried herbes de Provence* or Italian herb seasoning
1 teaspoon pressed or minced garlic
1 tablespoon drained capers or finely chopped parsley (optional)
1 boneless top loin pork roast, about 2 1/2 pounds
1/4 cup Dijon mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 pounds small (1- to 1 1/2-inch) red potatoes
1 pound medium carrots, peeled and cut into 1-inch pieces
12 medium shallots, peeled

1. For stuffing, in small saucepan, mix figs, wine, brown sugar, 2 teaspoons herbs and 1/2 teaspoon garlic. Bring to a simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
2. Arrange rack in lower third of oven. Preheat oven to 425 degrees. Stand the roast on its end and insert a thin-bladed knife down the center of the loin to make a 1 1/2-inch pocket. Pack the figs into the pocket, working from both ends of the roast. In small bowl, mix mustard, 1/2 teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread mixture over pork.
3. In oiled 9-x-13-inch baking pan, mix potatoes, carrots, shallots, olive oil, 1 tablespoon herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread in pan. Place pork on vegetables. Roast 15 minutes; reduce oven temperature to 350 degrees and continue roasting 50 to 60 minutes, or until an instant-read thermometer registers 155 degrees. (Insert thermometer into the meat, keeping the tip away from the fruit.)
4. Transfer roast to carving board, tent with foil, and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables. Makes 6 servings.
5. *Herbes de Provence is a seasoning blend from southern France. If unavailable, combine 1 teaspoon each: basil leaves, rosemary leaves and lavender with 1/2 teaspoon each: fennel seed, marjoram leaves, thyme leaves and sage.

<<< Back