Purchase a pork loin roast, not a rolled pork loin roast (which has two loins tied together with netting). Don't trim away the entire fat cap on top of the loin; this layer prevents the meat from drying out.
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.
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We made this every New Years for good luck. It's the most flavorful succulent pork roast I've ever had! Yes it's time consuming but very much worth it. Madeira wine sometimes hard to find, I've substituted Sherry and also Marsala for it and came out fine. Don't leave out the balsamic and use quality brands! The reduction along with the wines makes this dish