Valley Fig Growers
Fig, Blue Cheese and Walnut-Stuffed Pork Loin
Makes 8 servings
Ingredients
- 1 2 1/2 pound boneless center-cut pork loin, fat trimmed
- 1 cup stemmed, finely chopped (about 1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid Figs
- 1 cup (4 ounces) crumbled blue cheese
- 1/2 cup chopped, toasted walnuts
- 1/4 cup thinly sliced green onion
Herb Rub
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons Italian Herb Seasoning
- 1 1/2 teaspoons brown sugar
- 3/4 teaspoon garlic salt
- 3/4 teaspoon lemon pepper or ground black pepper
Directions
- To butterfly loin, make a lengthwise slice down center, cutting about 2/3 of the way through it. Open loin like a book. Without cutting through meat, make another lengthwise slice on each half. Press meat flat. Cover with plastic wrap and pound with meat mallet or rolling pin to even 1/2-inch thickness. Mix figs, cheese, walnuts and green onion; set aside. Mix Rub ingredients. Spread 1 tablespoon Rub on top surface of pork. Firmly pat fig mixture over herbs on pork, leaving a 1/2-inch border at edges. Roll up loin, starting at long side; secure at 2-inch intervals with kitchen twine. Place on oiled roasting pan. Spread remaining Rub on meat. Preheat oven to 375°. Roast pork for 45 to 60 minutes, until thermometer registers 145 degrees. (Insert thermometer into the meat, not filling.) Let pork stand 10 minutes before slicing. Makes 6 to 8 servings.
Nutrition Information
amount per serving
- Calories 353
- % Calories from Fat 39%
- Fat15
- Cholesterol80
- Protein 37
- Carbohydrates 16
- Fiber 4
- Iron2
- Sodium371
- Calcium129
- Potassium 575
