Fig Pine Nuts And Feta Stuffed Pork Loin Recipes

Steps:

• Preheat grill to medium high heat.
• Slice a very thin piece if each steak to cover the hole to hold in the filling, set aside.
• Slice a small entry along the side (opposite side of the fat) of each steak for the filling. Then slice the inside a little larger so to hold more of the filling.
• Rub each with a touch of olive oil.
• Season each steak inside and out with salt, pepper and optional rub, set aside.
• Mix the remaining ingredients together divide into four and fill into the cavity of each steak.
• Cover the hole with the slice of meat.
• Grill over direct heat to mark each side of steak then more to indirect heat standing the steaks with the cut side up. Close lid and grill till thermometer registers at 145 degrees. Remove and let rest covered with foil for 10 minutes and it will raise to 155 degrees which is medium.

Steps:

• Put figs in hot water to soak. Preheat oven to 450 degrees.
• Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
• Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
• Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
• Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.

Steps:

• Season loin with salt& pepper to taste.
• Arrange sage leaves over loin.
• Sear in cast iron skillet w/just enough oil to coat bottom of pan.
• Remove from stove top when sides are nicely browned.
• Mix together prepared stuffing with cranberries and chopped apple.
• Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces).
• Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin.
• Bake at 400º on top rack of oven till done- 35-45 minutes.