Fig and Goat Cheese Stuffed Pork Loin
by Katherine Perry
- 1 pork loin and rib cut
- 8 oz. fresh figs, diced
- 1/4 cup fig jam
- 1/2 cup soft goat cheese
- 1 Tbsp. chopped thyme
Heat oven to 200 degrees.
Disconnect loin and rib meat/fat from rib bones by sliding knife under loin and between rib bones and the rib meat/fat, so you end up with the loin attached to a rectangular flap of meat.
Lay the meat flat and season with salt and pepper, and sprinkle with thyme. Spread a layer of goat cheese, then a layer of jam, and then sprinkle with diced figs. Roll lengthwise, starting with the loin, and secure with kitchen twine.
Place in a roasting pan and cook, basting every 15 minutes or so with the melted goat fat (the fat rendering off the loin as it cooks) as the basting liquid to crisp it up. Cook until the skin is crispy and the meat reads 145 degrees, about 2 ½ to 3 hours.
Yield: 4 servings