- 1 Boneless Pork Loin Roast – 2 1/2 to 3 pounds
- 1 T Canola Oil
- Salt and Pepper
- 1 jar Quince & Apple Figs and Black Tea preserves
- 1 T Fresh Rosemary, chopped
- 1 cup Sourdough Bread, crumbled
- 1 C Chicken Stock (plus 1 or 2 T more as needed)
Preheat oven to 350 degrees. With a long, thin knife, cut a 1 to 1 1/2inch hole running lengthwise through the center of the pork loin. You may need to cut in from both ends to make sure the hole goes all the way through.
Combine Figs and Black Tea preserves, rosemary and sourdough bread in a bowl. The mixture should be fairly moist. If it is too dry, add chicken stock to moisten. If too wet, add more bread crumbs.
Stuff pork loin with fig mixture so that it is evenly distributed throughout. Season the pork loin liberally with salt and pepper.
Heat oil in a pan over high heat until very hot. Brown pork loin on all sides and transfer the entire pan, with the pork loin, to the oven. If your pan does not have an oven safe handle, you can transfer the loin to a roasting pan, but do not wash the pan in which you browned the pork. You will need it to make the sauce.
Cook for 45 to 60 minutes, or until a thermometer in the center reads 160 degrees.
Remove the roast from the oven and place the roast on a plate or cutting board and left rest for 10 minutes before slicing and serving.
While the roast is resting, put the pan over high heat and add chicken stock. If you used a separate pan to roast the pork, do this step with the original browning pan. Use a wooden spoon to scrape up all the bits of browned meat on the bottom of the pan. Reduce the stock over high heat for 3 to 5 minutes to make a sauce for the pork.
Slice pork loin and spoon sauce from pan over the top. Serve with roasted potatoes and wilted greens.