On the menu from the Easy and Elegant Entertaining Series, is a stuffed pork loin recipe that cannot be beaten.
Pork Loin Stuffed with Fig and Blue Cheese (serves 6)
- 1 (4–5 lb.) boneless pork loin
- 1 large onion, halved and then sliced into 1/8″ slices
- 1 1/2 cups diced dried figs
- 1 cup blue cheese crumbles
- 2 tablespoons olive oil
- 1 sprig thyme
- 1 bay leaf
- 2 teaspoons salt (divided)
- 1 1/2 teaspoons ground black pepper (divided)
- 2 1/2 cups low-sodium chicken stock
1. Caramelize the onions by heating the 2 tablespoons olive oil in a large skillet, add the sliced onion, thyme, bay leaf and ½teaspoon each of salt and pepper. Over a low flame, cook the onions until soft and tender, stirring occasionally. This can take 20–30 minutes. When onions are soft, tender and golden, remove to a bowl and let cool.
2. Roll-cut the pork loin. To do this, lay your knife parallel to the cutting board with one end of the pork loin nearest to you. Slice 1/2″ from cutting board (you are trying to get the pork loin as thin as possible) from right to left but don’t cut all the way through, leave at least 1/2″ as a hinge. Now place your knife in the center of the pork loin “book,” with the blade facing left. Cut another flap toward the left, leaving another 1/2″″ as a hinge. You should now have a 1/2″″ -thick piece of pork loin that you will be able to stuff and roll up.
3. On the rolled-out pork loin, sprinkle with the remaining salt and pepper. Spread the caramelized onions, figs and blue cheese over the pork, leaving about a 1½”″ border around the edges. Roll up the pork loin and with seam side down, use butcher’s twine to secure the rolled pork loin together (every 1″″). Place in a roasting pan and pour 1 cup of the chicken stock into the pan and place in the oven. Pour 1 cup stock in after about 20 minutes. Keep an eye on the pork and if pan juices are evaporating, add remaining 1/2 cup. Roast the pork loin until a meat thermometer registers 155°.
4. Remove the pork loin from the pan and let rest, covered with aluminum foil on a cutting board for at least 10 minutes. After the pork has rested, remove twine and slice into 1–1 1/2″½ slices. Arrange on platter and pour the pan juices over the top of the sliced meat.
*The pan juices can also be poured into a sauté pan with additional stock added to make 2 cups, add ¼ 1/4 cup of dried figs and about 2 tablespoons honey. Cook and reduce until thickened and pour over the pork slices.
Making this tonight? Let us know how it came out on Facebook!