stuffed pork loin recipe
ingredients:
* 3 lbs pork loin
* 1 lbs bacon
* 12 oz cream cheese
* 8 oz calimyrna dried figs (fresh figs work too, but they were out of season when I made this)
* 1 Tbsp fresh rosemary
* 2 Tbsp sea salt
* 2 Tbsp crushed black pepper
* cooking twine
Directions:
Preheat oven to 450 F.
Butterfly the pork loin by cutting it length wise. The best way to do this is to cut into the loin about a half inch in and slice down the side. Keep repeating that process until you've inch by inch butterfly cut the loin.
Hydrate the figs in water for half an hour or longer if desired. Chop the figs and mix well with the softened cream cheese.
Spread the cream cheese fig mixture evenly over the cut loin. Leave about an inch of space on each end. Roll up the loin with the fat cap on top. Tightly tie with cooking twine. Make multiple ties about an inch apart.
Mix together the rosemary, salt and pepper (honestly, I'm don't remember how much seasoning I used. I'm just guessing here so if it seems like too much/little, adjust accordingly). Apply the spice rub to the loin. Wrap the loin with bacon.
Throw the pork loin in the preheated oven and after about 15 minutes decrease the temperature to 350 F. Cook for about 50 more minutes or till the thermometer reads 145 F at the center of the loin.
