Spanish-Style Stuffed Pork Loin

I got into Spanish dishes awhile back and found this great recipe in my Spanish cookbook. I think this is great for entertaining! This dish has a unique combination of sweet and savory flavors--makes for a delicious pork loin.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 1  onion, finely chopped
• 2  garlic cloves, chopped
• 1 1⁄2 cups  breadcrumbs
• 4  dried figs, chopped
• 8  green olives, pitted and chopped
• 1⁄4 cup  sliced almonds
• 1  tablespoon lemon juice
• 1  tablespoon fresh parsley, chopped
• 1  egg yolk
• 2 1⁄4 lbs boneless pork loin (preferably with the side flap attached)
•  salt
•  pepper
•  paprika
•  cooking  string (I used unwaxed dental floss and it works fine)

Directions

1. Preheat oven to 400 degrees F.
2. Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
3. Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
4. Unroll belly flap from pork loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
5. Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute.
6. Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
7. Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.