California Fig, Blue Cheese and Walnut-Stuffed Pork Loin

andrew@bytejockeyz.comEntrees, Recipes

California Fig, Blue Cheese and Walnut-Stuffed Pork Loin

Nutrition
Servings 8 servings

Ingredients

  • 2 1/2 pound boneless center-cut pork loin fat trimmed
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed, finely chopped (about 1/3-inch)
  • 1 cup crumbled blue cheese
  • 1/2 cup walnuts chopped, toasted
  • 1/4 cup green onion thinly sliced
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons Italian Herb Seasoning
  • 1 1/2 teaspoons brown sugar
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon lemon pepper or ground black pepper

Instructions

  • To butterfly loin, make a lengthwise slice down center, cutting about 2/3 of the way through it. Open loin like a book. Without cutting through meat, make another lengthwise slice on each half. Press meat flat. Cover with plastic wrap and pound with meat mallet or rolling pin to even 1/2-inch thickness. Mix figs, cheese, walnuts and green onion; set aside. Mix Rub ingredients. Spread 1 tablespoon Rub on top surface of pork. Firmly pat fig mixture over herbs on pork, leaving a 1/2-inch border at edges. Roll up loin, starting at long side; secure at 2-inch intervals with kitchen twine. Place on oiled roasting pan. Spread remaining Rub on meat. Preheat oven to 375°. Roast pork for 45 to 60 minutes, until thermometer registers 145 degrees. (Insert thermometer into the meat, not filling.) Let pork stand 10 minutes before slicing. Makes 6 to 8 servings.

Notes

Photography David Campbell

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