Fig-Stuffed Pork Loin With Roasted Vegetables & Herbes De Provence
Makes 6 servings.
- 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
- 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.
- 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.
- 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.)
- 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.
*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.
amount per serving
- Calories 524
- % Calories from Fat 23%
- Fat 14
- Cholesterol 112
- Protein 44
- Carbohydrates 54
- Fiber 7
- Iron 4
- Sodium 847
- Calcium 95
- Potassium 921