Roast Pork Loin With Fig and Prosciutto Stuffing

READY IN: 1hr 25mins




  • 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.