Description
A recipe for Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence

Ingredients

• 1 boneless top loin pork roast, about 2 1/2 pounds
  
• Stuffing:
  
• 1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed and halved
  
• 1/2 cup white wine
  
• 1 tablespoon packed brown sugar
  
• 2 teaspoons dried herbes de Provence or Italian herb seasoning
  
• 1/2 teaspoon pressed or minced garlic
  
• 1 tablespoon drained capers or finely chopped parsley (optional)
  
• Glaze:
  
• 1/4 cup Dijon mustard
  
• 1/2 teaspoon pressed or minced garlic
  
• 1/2 teaspoon each salt and freshly ground black pepper
  
• Roasted Vegetables:
  
• 1 1/2 pounds small (1- to 1 1/2-inch) red potatoes
  
• 1 pound medium carrots, peeled and cut into 1-inch pieces
  
• 12 medium shallots, peeled
  
• 2 tablespoons olive oil
  
• 1 tablespoon dried herbes de Provence or Italian herb seasoning
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper

Preparation
Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.

Arrange rack in lower third of oven. Preheat oven to 425°F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.

In oiled 9- x 13-inch baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F and continue roasting 50 to 60 minutes, or until instant-read thermometer registers 155°F. (Insert thermometer into meat, keeping tip away from fruit.)

Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available