Fig-Stuffed Pork Loin - Mark Bittman | The New York Times

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

dried figs

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots provide similar sweetness at a lower cost

Start with a boneless pork loin, which is the whole strip along the back of the ribs.

Use a sharp boning knife to make a slit all the way in straight to the bottom, creating a pocket.

Use a thick wooden implement to ream out the pocket.

Reconstitute dried Mission figs in red wine or port before stuffing.

Stuff the pork loin with as many figs as possible, about 10 to 12, and press them down firmly.

Season the outside of the pork loin with salt and black pepper.

Sprinkle chopped fresh rosemary all over the pork loin.

Place the pork loin in a roasting pan and scatter any remaining figs around it, adding the red wine to the pan.

Roast in the oven starting at 450°F until browned, then turn down to 350°F to finish cooking for about 45 minutes.

Check the pork after roasting to ensure it is done, then slice and serve.

Cooking Techniques

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