Pork Loin Stuffed With Figs and Oka
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
ROAST
- 750 g pork loin or 1 kg rib-end pork loin roast
- 30 ml melted butter
-
STUFFING
- 125 ml chopped dried figs
- 1 garlic clove, minced
- 1 shallot, chopped
- 125 ml fresh breadcrumbs
- 125 125 g blue cheese or 125 g oka cheese, shredded
- salt & freshly ground black pepper, to taste
-
SAUCE
- 15 ml butter
- 1 shallot, chopped
- 75 ml fortified wine, like Port
- 15 ml flour
- 250 ml beef broth
- 10 ml chopped fresh thyme or 3 ml dried thyme
- 15 ml chopped fresh parsley
- salt & freshly ground black pepper, to taste
directions
- Preheat oven to 200 C or 400°F.
- Combine all the stuffing ingredients. Generously salt and pepper the mixture. Set aside.
- Butterful the roast by slicing it lengthwise without going all the way through and open it up.
- Put the stuffing into the roast and close and tie it up with string. Baste with melted butter.
- Cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
-
TO MAKE SAUCE:
- Melt butter over medium heat in a saucepan and cook the chopped shallots.
- Deglaze the saucepan with the fortified wine and reduce the liquid by half.
- Add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
- Bring to a boil and add in the thyme and parsley.
- Add salt and pepper to taste.
- Simmer till thickened.
- Serve the pork roast with the sauce and whatever sides you like.
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RECIPE SUBMITTED BY
One of my favourite thing to do is to copy recipes. It is so relaxing and fun. I enjoy Asian food, especially spicy dishes and love desserts. A well made and beautifully presented cakes is a joy to look at and savoury dishes, curries and spicy stir-fries are yummy!!