Prep 25 mins
Cook 1 hr
Figs are sweet and tender inside a well seasoned pork loin. Be sure not to overcook it.
- 907.18-1360.77 g 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 slice prosciutto
- seasoning salt, Smokey Seasoned Salt (skip if using brine)
- 1 garlic clove, Minced
- 14.79 ml fresh rosemary
- 14.79 ml olive oil
- 44.37 ml fig preserves, warmed (optional)
- 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.