Fig-Stuffed Pork Loin

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.8 teaspoon pepper black
• 2 pounds pork loin boneless
• 0.8 cup chicken broth 
• 10 ounces figs dried chopped
• 2.3 teaspoons kosher salt 
• 1 small onion chopped
• 0.5 cup port 
• 1  shallots finely chopped
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• kitchen twine

Directions

1. Preheat oven to 375F. In a medium skillet, cook onion in 2 tsp. oil over medium heat for 3 minutes. Stir in 1 1/2 cups figs and vinegar and cook for 2 minutes.
2. Let cool.
3. Slice pork loin lengthwise three quarters of the way into meat. Open sections like a book and fill with cooked figs. Fold up pork and secure with kitchen string. Season with 2 tsp. salt and 1/2 tsp. pepper.
4. Place a roasting pan over medium-high heat.
5. Add remaining 1 Tbsp. oil.
6. Place pork loin in pan and sear on all sides until nicely browned, about 6 minutes.
7. Place pan in oven and cook pork to 150F on a meat thermometer, 20 to 25 minutes.
8. Transfer roast to a platter; cover with foil.
9. Drain off all but 1 1/2 tsp. oil from roasting pan.
10. Add shallot and cook over medium heat for 3 minutes, scraping brown bits from bottom of pan.
11. Add port and remaining figs and cook over medium-high heat for 5 minutes.
12. Add chicken broth and cook for 3 minutes.
13. Remove sauce from heat and season with remaining 1/4 tsp. each salt and pepper. Stir in any juices that have accumulated on the platter with pork.
14. Cut pork into slices 3/4 to 1 inch thick. Top with fig sauce and serve with mashed potatoes and a vegetable of your choice.