Fig, Pine Nuts and Feta Stuffed Pork Loin

Recipe by Rita1652
READY IN: 35mins


  • 1 12
    lbs pork loin, cut into 4-1 1/2 inch steaks
  • 2 -3
    fresh figs, each cut into 8 pieces
  • 1
    tablespoon honey
  • 2
    tablespoons toasted pine nuts
  • 1
    tablespoon chopped fresh basil
  • 13
  • salt and pepper
  • dry rub seasonings (optional)


  • Preheat grill to medium high heat.
  • Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside.
  • Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling.
  • Rub each with a touch of olive oil.
  • Season each steak inside and out with salt, pepper and optional rub, set aside.
  • Mix the remaining ingredients together divide into four and fill into the cavity of each steak.
  • Cover the hole with the slice of meat.
  • Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.