Roasted Loin of Pork with Fig and Chipotle Stuffing


Yield:
Serves 6
Level:
Advanced

CATEGORIES
Ingredients
  • 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
Directions

To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.

To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.

To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.

Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.

Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Cajun Pork Tenderloin with Lambic Beer Sauce and Cheesy Spaetzle

    Recipe courtesy of Paul Young