ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

Roast Pork Loin With Fig and Prosciutto Stuffing image

Provided by Rita1652

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

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2 -3 lbs boneless pork loin, trim leaving a bit of fat and butterflied
brine, Classic Brine for Poultry, Shellfish and Pork (optional)
3 -4 figs, slice in half
3 -4 slices prosciutto
seasoning salt, Smokey Seasoned Salt (skip if using brine)
1 garlic clove, Minced
1 tablespoon fresh rosemary
1 tablespoon olive oil
3 tablespoons fig preserves, warmed (optional)

Steps:

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.