Best Roasted Loin Of Pork With Fig And Chipotle Stuffing Recipes

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LOIN OF PORK WITH FIG, POMEGRANATE, AND CHIPOTLE



Loin of Pork with Fig, Pomegranate, and Chipotle image

Provided by Food Network

Categories     main-dish

Time 2h13m

Number Of Ingredients 26

1 tablespoon chipotle in adobo (including some liquid)
1/4 cup orange juice
2 tablespoons pomegranate molasses
1/2 teaspoon toasted cumin seeds
2 tablespoons brown sugar
1 tablespoon minced garlic
Pinch cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on)
2 cloves garlic, slivered
Fresh thyme sprigs, plus extra, for garnish
Kosher salt
Black pepper
Ground cumin
1 tablespoon unsalted butter
1 tablespoon olive oil
Up to 1 cup dry white wine
1 onion, thinly sliced
1/2 cup chopped, dried mission figs
1 orange, segmented
1 teaspoon minced fresh thyme
Watercress sprigs, for garnish
Orange peel curls, for garnish

Steps:

  • To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
  • Preheat the oven to 350 degrees F.
  • Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
  • In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
  • Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
  • Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add chopped figs, orange segments, and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
  • To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the marmalade and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
  • Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".

STUFFED PORK LOIN WITH FIGS



Stuffed Pork Loin With Figs image

The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 6

1 1/2 cup dried figs
1 boneless pork loin, 2 to 3 pounds
Salt
freshly ground pepper
3 or 4 fresh rosemary sprigs, minced
1/2 cup red wine, more if necessary

Steps:

  • Put figs in hot water to soak. Preheat oven to 450 degrees.
  • Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
  • Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
  • Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
  • Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 17 grams, TransFat 0 grams

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING



Roast Pork Loin With Fig and Prosciutto Stuffing image

Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

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.

Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1

PORK LOIN WITH FIG AND PORT SAUCE



Pork Loin with Fig and Port Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Steps:

  • For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For the pork: Preheat the oven to 425 degrees F.
  • Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  • Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
  • Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

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