- 1/2 pound ground pork sausage
- 1 3/4 cups herb-seasoned stuffing mix
- 1 large ripe Bartlett pear, peeled and chopped
- 1/2 red bell pepper, finely chopped
- 1/3 cup chopped dried figs
- 1/2 cup hot chicken broth
- 1 tablespoon fresh minced thyme
- 1 (4-pound) boneless pork loin roast
- 1 teaspoon salt
- 1 to 2 tablespoons cracked pepper
- 1 (11.5-ounce) jar fig preserves
- 1 cup Madeira wine
- 2 tablespoons balsamic vinegar
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs
How to Make It
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 145°. 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 160°. 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. Serve sauce with roast; garnish, if desired.