Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Pork Loin With Fig and Prosciutto Stuffing Recipe
    Lost? Site Map

    Roast Pork Loin With Fig and Prosciutto Stuffing

    Roast Pork Loin With Fig and Prosciutto Stuffing. Photo by Rita~

    1/2 Photos of Roast Pork Loin With Fig and Prosciutto Stuffing

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Rita~'s Note:

    Figs are sweet and tender inside a well seasoned pork loin. Be sure not to overcook it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pound pork loin to even 1 inch thickness with mallet.
    2. 2
      Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
    3. 3
      Remove pork from brine, rinse and dry pork thoroughly with paper towels.
    4. 4
      If not brining season both sides with optional seasoned salt the one posted or any you favor.
    5. 5
      Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
    6. 6
      Lay pork fat side down.
    7. 7
      Place the figs and prosciutto on the butterflied pork.
    8. 8
      Roll the meat jellyroll style over the stuffing and fasten with butcher’s twine.
    9. 9
      Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
    10. 10
      Roast 20 minutes at 450 degrees.
    11. 11
      Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
    12. 12
      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.
    13. 13
      Let rest 10 minutes, cut off twine, slice and serve with pan juices.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Roast Pork Loin With Fig and Prosciutto Stuffing

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.8
     
    Calories from Fat 192
    56%
    Total Fat 21.3 g
    32%
    Saturated Fat 6.9 g
    34%
    Cholesterol 95.2 mg
    31%
    Sodium 76.0 mg
    3%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 4.0 g
    16%
    Protein 30.0 g
    60%

    The following items or measurements are not included:

    prosciutto

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes