Roasted Loin Of Pork With Fig And Chipotle Stuffing Food

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LOIN OF PORK WITH FIG, POMEGRANATE, AND CHIPOTLE



Loin of Pork with Fig, Pomegranate, and Chipotle image

Provided by Food Network

Categories     main-dish

Time 2h13m

Number Of Ingredients 26

1 tablespoon chipotle in adobo (including some liquid)
1/4 cup orange juice
2 tablespoons pomegranate molasses
1/2 teaspoon toasted cumin seeds
2 tablespoons brown sugar
1 tablespoon minced garlic
Pinch cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on)
2 cloves garlic, slivered
Fresh thyme sprigs, plus extra, for garnish
Kosher salt
Black pepper
Ground cumin
1 tablespoon unsalted butter
1 tablespoon olive oil
Up to 1 cup dry white wine
1 onion, thinly sliced
1/2 cup chopped, dried mission figs
1 orange, segmented
1 teaspoon minced fresh thyme
Watercress sprigs, for garnish
Orange peel curls, for garnish

Steps:

  • To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
  • Preheat the oven to 350 degrees F.
  • Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
  • In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
  • Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
  • Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add chopped figs, orange segments, and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
  • To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the marmalade and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
  • Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".

CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING



Crown Roast of Pork With Apple, Fig and Cherry Stuffing image

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

6 -7 lbs center-cut pork loin (16 ribs)
2 tablespoons garlic, minced
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
salt and pepper
2 granny smith apples
1 cup dried fig
1/2 cup dried cherries
1/2 cup almonds, slivered
1 tablespoon butter
1 cup applesauce
1/2 cup dark brown sugar
1 cup muscat wine, divided
3 cups herb seasoned stuffing mix
2 sprigs fresh rosemary

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.

ROASTED PORK LOIN WITH FIGS



Roasted Pork Loin With Figs image

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

6 fresh figs, cut in half lengthwise
1/4 cup Grand Marnier
3 lbs boneless pork loin
1 sprig fresh thyme, chopped
salt
pepper
1/4 cup orange marmalade
1 tablespoon brown sugar

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



Roast Pork Loin With Fig and Prosciutto Stuffing image

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

2 -3 lbs boneless pork loin, trim leaving a bit of fat and butterflied
brine, Classic Brine for Poultry, Shellfish and Pork (optional)
3 -4 figs, slice in half
3 -4 slices prosciutto
seasoning salt, Smokey Seasoned Salt (skip if using brine)
1 garlic clove, Minced
1 tablespoon fresh rosemary
1 tablespoon olive oil
3 tablespoons fig preserves, warmed (optional)

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

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