ROASTED NIMAN RANCH PORK LOIN STUFFED

ROASTED NIMAN RANCH PORK LOIN STUFFED image

Number Of Ingredients 11

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1 3lb Niman Ranch Pork Loin
6 ounces dried Black Mission figs
¼ cup butter
2 cups onions
4 garlic cloves
1 cup sweet white wine, such as muscat
½ cup fresh bread crumbs
1 Tbsp dried lavender
1 Tbsp fresh sage, chopped
1½ cups Point Reyes Blue cheese-crumbled (or Gorgonzola if not available)
Salt and pepper (lightly season with salt and pepper at each step)

Steps:

Preheat over to 250 degrees. Sweat onions and garlic in butter until tender and set aside. Cover stemmed whole figs in wine and simmer for 20 minutes. Drain excess liquid and when cool enough, cut figs into a medium dice. Combine figs, onions and garlic, crumbled cheese and bread crumbs. Knead until the mixture sticks together into a ball. Cut pork loin lengthwise down the center, about half way. Then make two more lengthwise cuts to either side, starting in the center of loin. A cross section of the loin will have an upside down "Y" shape cut in the middle. Stuff the loin with all of the stuffing and tie the loin every inch and a half to keep the shape and retain the stuffing. Season the outside of the loin with salt and pepper. Heat a large skillet on high with 2 Tbs canola or vegetable oil. Sear pork loin on all sides quickly, until a brown, caramel color covers the loin. Roast in the oven until the center of the loin reaches 150 degrees, about 1 hour. Let the loin rest under loose foil for 15 minutes before removing string and slicing. Pork should have a light pink hue inside when done. For added texture or color: add ¼ cup toasted pecans or ¼ cup dried apricots to stuffing.