Fig Stuffed Pork Loin with Zinfandel-Cranberry Glaze
Pair with Lytton Springs
Active Time: 1 hour
Total Time: 3 hours
- 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
- 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.
- 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.
Let roast stand for 15 minutes before slicing. Slice and drizzle with zinfandel-cranberry glaze.
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