ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING
Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1
GREEK STUFFED PROSCIUTTO & FIG JAM PORK LOIN ROLL RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Lay the butterflied pork loin roast flat and season with kosher salt & fresh cracked black pepper. Spread an even layer of fig jam (I used about 3/4 of a jar) evenly over the pork loin roast, leaving about a 1-inch edge (to allow for rolling). Sprinkle the thinly sliced garlic on top. Reduce the garlic to one clove, if you don't want it to dominate the overall flavor-- 2 cloves is a lot! Add the prosciutto slices on top. Sprinkle or lay feta cheese on top. If you are using frozen, thawed spinach (which I did), be sure that it is squeezed very dry. You can use a tea towel or I use a potato ricer to do this job. Fresh spinach will make an even prettier presentation, if you have it. Carefully roll the pork loin and tie with kitchen string. In an ovenproof large and deep skillet, heat enough olive oil to lightly coat the skillet. Sear the roast for about 3 to 4 minutes per side until crispy and golden. Note: Once I did this, I allowed the meat and pan to cool and then set it, covered, in the refrigerator. The next evening, I brought this to room temperature for about an hour, and then proceeded to roasting. Preheat the oven to 425°F. Set the entire skillet into the oven and roast for about 45 minutes or until the internal temperature reaches 165°F. Remove the roast from the pan, loosely cover with foil and allow to rest for about 15 minutes. PAN SAUCE: On Medium-High, bring the drippings in the skillet to be very hot. Carefully add the Ruby Red Port Wine into the pan, scraping off the browned bits on the bottom. Add the chicken stock and allow the sauce to reduce to almost half (about 10 minutes or so). Remove the pan from the heat and whisk in the unsalted butter. Taste and add more salt & pepper, if desired. TO PLATE: Remove the kitchen twine and slice roughly 1-inch thick. Drizzle the pan sauce around the pork and a little on top. Perfect side dish would be a nice Orzo, with a little olive oil or roasted asparagus.
PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
ROASTED PORK LOIN WITH FIGS
An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs-which have been exposed to very high heat in processing-will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.
Provided by Rita1652
Categories Oranges
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING
This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.
Provided by Annacia
Categories Pork
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 425°F.
- Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
- Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
- Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
- Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
- Transfer the pork to a platter and let stand for 15 minutes.
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