Pork Loin Stuffed with Dried Figs & Granny Smith Apples

Ingredients:

• 1 lb. boneless pork loin, fat removed
• 2 tbsp. extra-virgin olive oil
• 1 cup Granny Smith apple, peeled, cored, cut into 1/2-inch chunks
• 1/4 cup dried figs, cut in quarters
• 2 tsp. balsamic vinegar
• 1 1/2 cup low-sodium chicken broth
• 1 tsp. agave syrup
• 1 tbsp. pine nuts, toasted
• 1 lb. pork loin, fat removed
• pinch salt
• freshly ground black pepper
• 1 tbsp. whole-grain mustard
• lemon juice

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F. Season pork with salt and pepper. Place the pork on a cutting board. Insert a long thin knife in the center of the pork loin so it extends through the other end. Wriggle the knife to form a 1 1/2-inch slit down the center of the pork. Make another slit perpendicular to the original slit in the center of the pork, forming a + shape. This is where you will place the filling.
2. Heat a sauté pan over high heat. Add 1 tablespoon of olive oil, then the apples. Sauté on high until the apples are golden brown. Add the figs, salt, pepper, and balsamic vinegar; cook until dry. Add 1/4 cup of the chicken broth. Bring to a simmer. Cook until the apples are almost tender and the broth has reduced to a syrup, about 10 minutes. Stir in the agave syrup. Place apple mixture on a plate to cool in the refrigerator. Add the remaining chicken broth to the sauté pan to deglaze. Bring to a simmer. Set aside.
3. Gently open the slit in the pork loin. Stuff the cooled apple mixture into the center of the pork loin. Compact it as tightly as possible, and fill from both sides of the pork loin. You will have a few tablespoons of stuffing left, which will be added to a pan for a sauce.
4. Heat a sauté pan over medium-high heat; add remaining olive oil and pork loin. Sear the pork loin all over until well browned. Reserve the sauté pan for the pan sauce. Place pork on a roasting rack on a baking sheet. Roast in a preheated oven for 30 minutes or until the center of the roast is 150 F. Remove from oven and let rest in a warm place.
5. Return the sauté pan to medium heat; add the leftover filling to the pan. Sauté for 1 minute; then add the reserved chicken broth mixture. Stir in the whole-grain mustard; reduce by half or until the flavors meld. Adjust seasonings with pepper and lemon juice if necessary.
6. To serve: Slice roast into 8 1/4-inch slices. Place 2 slices on each plate and serve with 2 tablespoons of sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. If you don't want to have a roasted pork, you can grill or broil the pork instead. This meal is delicious roasted, grilled or broiled. You can even serve the dried figs and Granny Smith apples alongside the pork. This dish is perfect for the fall and winter holiday season when apples and figs are in season. This is a beautiful dish in presentation and in taste. Serve this dish to company and they will be raving about it.