Fig-Stuffed Pork Loin
with Roasted Vegetables and Herbes De Provence

The holidays are a perfect time to serve this special stuffed roast. Serve other family favorite side dishes to make the meal complete.

Recipe Ingredients:

1 (2 1/2-pound) New York (top loin) pork roast, boneless

Stuffing:
1 cup figs, packed, stemmed and halved (6 ounces)*
1/2 cup white wine
1 tablespoon brown sugar, packed
2 teaspoons herbes de Provence, or Italian herb seasoning
1/2 teaspoon garlic, pressed or minced
1 tablespoon capers, drained or finely chopped parsley (optional)

Glaze:
1/4 cup Dijon-style mustard
1/2 teaspoon garlic, pressed or minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Roasted Vegetables:
1 1/2 pounds carrots, peeled and cut into 1-inch pieces
12 medium shallots, peeled
2 tablespoons olive oil
1 tablespoon dried herbes de Provence, or Italian herb seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

1. For Stuffing: Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
2. Arrange rack in lower third of oven. Preheat oven to 425°F (220°C).
3. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast.
4. For Glaze: In small bowl, combine glaze ingredients and spread mixture over pork.
5. In oiled 13x9x2-inch baking pan, combine vegetables and seasonings. Spread vegetables evenly in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F (175°C) and continue roasting 40 minutes, or until instant-read thermometer registers 145°F (162.7°C). (Insert thermometer into meat, keeping tip away from fruit.)
6. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.)
7. Slice roast and arrange on serving platter. Surround with vegetables.

Makes 6 servings.

*Blue Ribbon Orchard Choice or Sun-Maid California figs work well.

Recipe and photograph provided courtesy of National Pork Board.