Fig-Stuffed Pork Loin with Roasted Vegetables and Herbes de Provence
Courtesy of National Pork Board 6 Servings • 30 Min. Prep Time • 75 Min. Cook Time| Ingredients |
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| 2-1/2 lb. boneless top loin pork roast |
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| Stuffing: |
| 1 c. figs, packed, stemmed and halved (6-oz.) |
| 1/2 c. white wine |
| 1 Tbsp. brown sugar, packed |
| 2 tsp. herbs de provence, or Italian herb seasoning |
| 1/2 tsp. garlic, pressed or minced |
| 1 Tbsp. capers, drained or finely chopped parsley (optional) |
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| Glaze: |
| 1/4 c. Dijon mustard |
| 1/2 tsp. garlic, pressed or minced |
| 1-1/4 tsp. salt |
| 1 tsp. pepper |
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| Roasted Vegetables: |
| 1-1/2 lb. carrots, peeled and cut into 1-in. pieces |
| 12 medium shallots, peeled |
| 2 Tbsp. olive oil |
| 1 Tbsp. dried herbs de provence, or Italian herb seasoning |
| 3/4 tsp. salt |
| 1/2 tsp. pepper |
Directions:
1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 min. Uncover and stir until wine evaporates, about 1 min. Stir in capers.
2. Arrange rack in lower third of oven. Preheat oven to 425°F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-in. opening all the way through. Pack stuffing into center opening, working from both ends of roast.
3. In small bowl, combine glaze ingredients and spread mixture over pork.
4. In oiled 9 x 13-in. baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 min.; reduce oven temperature to 350°F and continue roasting 40 min., or until instant-read thermometer registers 145°F. (Insert thermometer into meat, keeping tip away from fruit.)
5. Transfer roast to carving board, tent with foil and let rest 15 min. (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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com
