1 large purée of usa bartlett pear ripe peeled chopped
4 pound pork loin roast boneless
0.3 cup butter
0.5 cup chicken broth hot
0.3 cup figs dried chopped
11.5 ounce fig preserves
1 slices garnishes: figs dried fresh
0.3 cup flour all-purpose
1 tablespoon thyme leaves fresh minced
0.5 pound sausage meat
1 cup madeira wine
1 tablespoons cracked pepper
0.5 bell pepper red finely chopped
1 teaspoon salt
1.8 cups herb-seasoned stuffing mix
Equipment
frying pan
sauce pan
oven
whisk
plastic wrap
roasting pan
kitchen thermometer
rolling pin
meat tenderizer
Directions
Cook sausage in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until lightly browned.
Drain well. Stir together sausage, stuffing mix, and next 5 ingredients. Set aside.
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the bottom. (Do not cut all the way through roast.) Open roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle evenly with salt and pepper. Spoon sausage mixture evenly over pork loin roast, leaving a 1/2-inch border.
Roll up roast, and tie with string at 1 1/2-inch intervals.
Place roast, seam side down, in a greased shallow roasting pan.
Bake at 375 for 55 to 60 minutes or until a meat thermometer inserted into thickest portion registers 14
Remove roast from pan, reserving drippings in pan.
Stir together fig preserves, Madeira, and balsamic vinegar. Spoon half of preserves mixture evenly over roast.
Bake at 375 for 20 to 30 more minutes or until meat thermometer registers 16
Let roast stand 15 minutes before slicing.
Melt butter in a medium saucepan; whisk in flour until smooth. Cook, whisking constantly, 3 minutes.
Whisk in reserved pan drippings and remaining fig preserves mixture, and cook over medium-high heat 5 minutes.
