California Fig, Blue Cheese and Walnut-Stuffed Pork Loin

Makes 8 servings


1 2 1/2 pound boneless center-cut pork loin, fat trimmed

1 cup stemmed, finely chopped (about 1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1 cup (4 ounces) crumbled blue cheese

1/2 cup chopped, toasted walnuts

1/4 cup thinly sliced green onion

  • 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


  1. 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.  

Photography David Campbell

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Nutrition Information

amount per serving

  • Calories 353
  • % Calories from Fat 39%
  • Fat15
  • Cholesterol80
  • Protein 37
  • Carbohydrates 16
  • Fiber 4
  • Iron2
  • Sodium371
  • Calcium129
  • Potassium 575