Fig Stuffed Pork Loin with Zinfandel-Cranberry Glaze

Pair with Lytton Springs

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Yield: 4-6
Active Time: 1 hour
Total Time: 3 hours


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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