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.
cooking string (I used unwaxed dental floss and it works fine)
NUTRITION INFO
Serving Size: 1 (366) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 873
Calories from Fat 473 g54 %
Total Fat 52.6 g80 %
Saturated Fat 14.2 g70 %
Cholesterol 202.2 mg
67 %
Sodium 513 mg
21 %
Total Carbohydrate
39.5 g
13 %
Dietary Fiber 4.1 g16 %
Sugars 8.1 g32 %
Protein 58.4 g
116 %
Advertisement
DIRECTIONS
Preheat oven to 400 degrees F.
Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
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.
Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute.
Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.