Stuffed Pork Loin With Figs Recipe (2024)

We've updated the recipe. Thank you!

Bittman has a video online for this recipe & there are differences between the video and this recipe worth noting. I also have some notes to add. Soak 2 cups of figs in red wine for 2 hours. Once you have prepared the pork for stuffing & roasting, place it in your pan & put all the soaking red wine & remaining figs into the pan around it. Then follow written instructions. Baste periodically and, if necessary, add some additional wine if the original amount has evaporated.

When I made this, the fig-soaking water evaporated during that first 20 minutes of roasting, and the sugar that the figs had left in the water burned. To avoid this, put a cup or so of water into the bottom of the pan at the start. Most will evaporate by the time the roast is done, and if too much is left you can simply reduce it on the stove (as the instructions tell you to do anyway).

Also good with prunes, maybe even better.

Great recipe - soaked the dried figs in room temp red wine for a few hours. Followed recipe as written. Simple and Delish.(Boy, do I miss The Minimalist every Wednesday)

Can I use fresh figs? The tree is loaded!

Delicious. Followed advice from prior comments: simmered figs in red wine, added sage and thyme to rub. Both great adds. Also added to the finish:. Strained braising liquid through fine mesh, deglazed the pan with a little Madeira, added a splash of aged sherry vinegar and a couple white balsamic splashes for the acid. Reduced and stained through cheese cloth.

Can you use fresh figs?

So easy, so good! Made as written, used 1/4 red wine 1/2 way through to baste, served with roasted red potato wedges and green beans, simple and yummy. No need to simmer your figs!

Good application for underutilized larding needle. Made tunnel the length of roast with thin carving knife. Sliced prune into thirds, placed prune slices into u-shaped needle then easily slid needle into tunnel. Withdrawing needle while holding built in slide deposits fruit expertly. Delicious roast.

.75 k pork loinPreheated to 225200 for 20180 for 15 Came to 148 F internal temperature.

A keeper! Very tender and tasty.Simmered the figs in robust red wine. Added sage and thyme to the rub.Added ~1C water + wine into bottom of roasting pan. Too little left to reduce, but poured over roast as is.

I cooked this in an uncovered dutch oven, browning on all sides with olive oil before putting in the oven.

Good and easy to cook

A half cup of fig water surviving 20 minutes at 450 degrees? Not a chance! Just black char on the bottom of the pan.

Great tips, thank you. I am preparing this recipe tonight. I brined my roast with apple cider, apple cider vinegar , water and herbs. I am using prunes instead of figs. I will love to know what you use to accompany the roast. Wish we added this detail on every post when possible.

Made this with prunes instead of figs, and it was a show-stopper for Christmas dinner - delicious and picture perfect too! I soaked the prunes in red wine for 5 mins or so to soften them, and, like other commenters, put water and wine in the roasting pan for moisture and basting. Used plenty of rosemary plus fresh thyme in the rub, and basted frequently. Flavor was amazing and the pork was super moist. New family favorite!

I have done this with figs soaked in port. Glorious.

Bittman has a video online for this recipe & there are differences between the video and this recipe worth noting. I also have some notes to add. Soak 2 cups of figs in red wine for 2 hours. Once you have prepared the pork for stuffing & roasting, place it in your pan & put all the soaking red wine & remaining figs into the pan around it. Then follow written instructions. Baste periodically and, if necessary, add some additional wine if the original amount has evaporated.

Can you slice it up and freeze it?

Delicious. Followed advice from prior comments: simmered figs in red wine, added sage and thyme to rub. Both great adds. Also added to the finish:. Strained braising liquid through fine mesh, deglazed the pan with a little Madeira, added a splash of aged sherry vinegar and a couple white balsamic splashes for the acid. Reduced and stained through cheese cloth.

This is really good and so easy. I don't understand the high heat start of this so I didn't do that. I wanted a more even doneness throughout the meat. The whole sealing in the juices thing has been pretty much debunked. I added some mustard, thyme & sage to the exterior rub.

Made for New Year's dinner. Delicious!! Used prunes instead of figs and added garlic powder to the fresh rosemary, salt, & pepper. Since the meat was lean, I added quite a bit more liquid (wine, broth, water) to avoid burning. Made a nice sauce.