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
- Preheat your oven to 350 degrees.
- 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.
- While the figs cook, place your chopped pecans on a cookie sheet and toss with cinnamon, nutmeg, and smoked paprika.
- Put pecans in the oven and cook for around 5 minutes or so, being careful to not let them burn.
- Once pecans are done cooking, increase the temperature on the oven to 425 degrees.
- 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.
- 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.
- When cooled, chop the figs then fill the inside of the pork loin with the pecans and chopped figs.
- Use your butchers twine to tie around the pork and close up the loin completely, especially on the ends.
- 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.
- Place pork loin in a baking dish and pork water/balsamic liquid over the pork and into the dish to surround it.
- Baking for about 20-25 minutes of until internal temperature of pork reaches around 140-165 degrees.
- After the pork is done cooking, let rest for about 10 minutes before you cut into that little sucker.
- Do not eat twine. You were warned.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/balsamic-poached-fig-stuffed-pork/