Fig Stuffed Pork Loin with Zinfandel-Cranberry Glaze

Pork Loin

• 1 whole boneless pork loin roast (4 pounds), trimmed
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped garlic
• 2 cups cooked and drained wild rice
• 1 cup coarsely chopped dried black figs
• 1 cup chopped onion
• 3/4 cup finely chopped celery
• 3/4 cup minced fresh parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 cup chicken broth
• 10 bacon strips

Zinfandel Cranberry Glaze

• 2/3 cups minced red onion
• 4 tablespoons unsalted butter
• 1 can jellied cranberry sauce
• 2 cups zinfandel
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 sprig fresh sage
• 2 cups chicken broth

Pork Loin

• Pre-heat oven to 350°F
• Have your butcher butterfly your pork loin.
• Open loin so it lies flat.
• On each half, make another lengthwise slit down the center to within 1/2 inch of bottom.
• Flatten to 1/4-inch thickness.
• Sprinkle with salt and pepper and rub with chopped garlic.
• In a large bowl, combine the rice, figs, onion, celery, parsley, sage, thyme and broth.
• Spread the rice mixture evenly over pork, creating a layer of stuffing 1/4 to 1/2 inch thick.
• Roll up jelly-roll style, starting with a long side.
• Tie the roast at 1-1/2 to 2-inch intervals with kitchen string.
• Place the remaining stuffing in a greased shallow 2-quart baking dish and set aside.
• Bake the pork loin, uncovered, at 350°F for 1 hour.
• Remove the pork from the oven and carefully remove the string.
• Place bacon strips over the top of the roast, overlapping them slightly.
• Bake until bacon is browned and crisp and a thermometer placed in the thickest part of the roast reads 160°F, 30-45 minutes longer.
• If needed, broil 4 in. from heat until bacon reaches desired crispness.
• Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes.

Zinfandel-Cranberry Glaze

• Melt butter in a large saucepan over medium heat.
• Add the onion and sauté for approximately 4 minutes.
• Add cranberry sauce, zinfandel, chicken broth, and spices, stir with whisk to blend.
• Cover and simmer over medium heat, stirring frequently until the cranberry sauce dissolves, about 20 minutes.

To Serve:

Let roast stand for 15 minutes before slicing. Slice and drizzle with zinfandel-cranberry glaze.

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