Balsamic Poached Fig Stuffed Pork
  • 1.5-2lbs pork loin, cut open for stuffing
  • ⅓ cup pecans, chopped
  • 8-10 dried figs
  • ½ cup balsamic vinegar
  • 1.5 cups water
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground red pepper
  • salt and pepper, to taste
  • butchers twine for wrapping the pork
  1. Preheat your oven to 350 degrees.
  2. First you'll want to get your liquids very hot to poach your figs in. Add your water and balsamic vinegar together in a saucepan over medium heat. Once the liquids are pretty hot, add in your figs and cover. Let cook for about 15 minutes.
  3. While the figs cook, place your chopped pecans on a cookie sheet and toss with cinnamon, nutmeg, and smoked paprika.
  4. Put pecans in the oven and cook for around 5 minutes or so, being careful to not let them burn.
  5. Once pecans are done cooking, increase the temperature on the oven to 425 degrees.
  6. This is a perfect time to cut open your pork for stuffing, placing the butchers twine underneath it, towards the ends of the loin and in the middle, to wrap with later.
  7. Once the figs are done cooking and have puffed up a bit, pull them out of the liquid and place on a cutting board to cool.
  8. When cooled, chop the figs then fill the inside of the pork loin with the pecans and chopped figs.
  9. Use your butchers twine to tie around the pork and close up the loin completely, especially on the ends.
  10. When the pork is tied off, salt and pepper it and add a bit of ground red pepper on top for a bit of a kick.
  11. Place pork loin in a baking dish and pork water/balsamic liquid over the pork and into the dish to surround it.
  12. Baking for about 20-25 minutes of until internal temperature of pork reaches around 140-165 degrees.
  13. After the pork is done cooking, let rest for about 10 minutes before you cut into that little sucker.
  14. Do not eat twine. You were warned.
Recipe by PaleOMG - Paleo Recipes at