Pork Loin Stuffed With Figs And Oka Food

PORK LOIN STUFFED WITH FIGS AND APRICOTS

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.

PORK LOIN ROAST WITH FIG & APPLE STUFFING

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.

PORK LOIN WITH FIG AND PORT SAUCE

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 WITH FIGS

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.

ROASTED PORK LOIN WITH FIGS

Steps:

• Marinade figs in Grand Marnier for about an hour.
• Butterfly pork loin lengthwise.
• Season with thyme, salt and pepper.
• Put figs end to end down center of opened pork loin.
• Close up and tie securely.
• Heat left over marinade, brown sugar and marmalade in micro to melt.
• Season outside of pork with salt and pepper and spread in marinade.
• Bake and baste in a 350-degree oven about 1 hour 10 minutes or until an instant-read thermometer reaches 155 degrees.
• Remove and cool.
• Cut into 1/2 to 3/4 inch slices, each showing a cut fig in the center.
• Do not over cook.

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

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.

PORK LOIN STUFFED WITH SHRIMP, O BOY!

Steps:

• Stuffing- Saute' 1/2 cup green onion,1/4 cup parsley,1/4 teaspoon oregano for five minutes in the 3/4 stick of butter. Add 3/4 of the shrimp,for another 3 min! Let cool!
• Basting bauce! 1/2 stick butter, 1/4 cup chopped onion, 1 tablespoon honey, 1 tablespoon garlic chopped minced and 1/4 cup parsley. Saute' 5 min.Add 1/2 ts thyme,1/2 teaspoon pepper,1 teaspoon salt,1/2 ts oregano,1 Tbl spoon hot suce,2 Tbl spoon Worcestershire sauce, 1 Tbl spoon of lemon juice,1 tablespoon honey and the rest of the shrimp.Saute'3 minutes, Add whipping cream for 3 minute.
• Slice down the center to form a large pocket. Add stuffing mixture,secure with turkey pins or tooth picks. Bake at 35-40 minutes or grill until desired doness! Pour the sauce over the chop's!

FIG, PINE NUTS AND FETA STUFFED PORK LOIN

Steps:

• Preheat grill to medium high heat.
• Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside.
• Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling.
• Rub each with a touch of olive oil.
• Season each steak inside and out with salt, pepper and optional rub, set aside.
• Mix the remaining ingredients together divide into four and fill into the cavity of each steak.
• Cover the hole with the slice of meat.
• Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.

PORK LOIN STUFFED WITH FIGS AND OKA

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.