Roasted Loin of Pork with Fig and Chipotle Stuffing

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Marinade:

1/2 cup tamarind paste, dissolved in water (optional)

1 1/2 cups freshly squeezed orange juice

1/4 cup molasses

1 1/2 teaspoons chile powder

1/2 cup rice vinegar

1 tablespoon olive oil

1 1/2 tablespoons chopped fresh basil

2 pounds boneless loin of pork, with the fat cap left on

Figs and Chipotle Stuffing:

2 cups dried Black Mission figs, trimmed and coarsely chopped

1 1/2 teaspoons chopped roasted garlic

1 teaspoon pureed chipotles in adobo

2 teaspoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon salt

2 tablespoons lemon-flavored oil or 2 tablespoons virgin olive oil with 2 teaspoons minced lemon zest

1 teaspoon sherry or balsamic vinegar

1/4 cup pine nuts, toasted

Olive oil, for searing