California Fig & Apricot Stuffed Pork Loin

Serves 4

Prep Time
Cook Time
Total Time

Ingredients

  • 1/2 cup diced California Dried Figs
  • 1/2 cup finely chopped dried apricots
  • 3 tablespoons minced garlic
  • 3/4 teaspoon rubbed sage
  • 1 cup cubed sourdough bread, 1/4-inch pieces
  • 1/4 cup + 2 teaspoons apple juice
  • 2 1/2 pounds boneless center cut pork loin
  • 1 tablespoon olive oil
  • Salt
  • Ground black pepper

Directions

  1. Preheat oven to 450 degrees F.

  2. 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, 1/2 the sage, 1/4 cup apple juice and bread cubes: season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or to taste. Stir until bread cubes are moistened.

  3. 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, stuffing lightly. Pull 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.

  4. Line the bottom of a roasting pan with parchment. Sprinkle pork with remaining sage; season generously with the salt and pepper. Combine the 2 teaspoons of apple juice with the oil.

  5. Rub the pork with oil mix, place in pan. Roast until meat registers 150 degrees, about 35 minutes; let rest 10 minutes. Cut string, discard. Slice meat; and serve.