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) 

INGREDIENTS:

• 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

 

DIRECTIONS:

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.

 

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