Recipe monday

This monday I give you the recipe for my oven roasted pork loin filled with onions and figs.

Roasted pork is a typical norwegian christmas tradition.

My mothers christmas roast is the only thing I really miss.

The smell that runs threw the house is amazing.

I know its not christmas quite yet, but hey, its always time for a roast, right?

Enjoy!

Fig stuffed pork roast

Serves 6

 

2 kg pork loin

salt

pepper

2 onions, sliced

1 tablespoon olive oil

1 tablespoon butter

1 cup fresh breadcrumbs

10 figs, chopped

1 tablespoon chopped sage

400 g small potatoes

 

Preaheat oven to 220C, 425F.

Score the skin or fat of the pork with a sharp knife.

Rub the meat with salt and pepper.

Fry the onions in oil and butter until soft.

Add breadcrumbs, figs and sage.

Taste with salt and pepper.

Lay the loin out flat, place the stuffing in the middle and roll up.

Secure with kitchen string.

Place the meat on a rack in a baking dish.

Bake for 30 minutes.

Reduce the heat to 200C, 400F , and bake for another 30 minutes.

Add the potatoes, toss well in the fat from the pork and cook for another 20 minutes.

Slice and serve with the potatoes. 

Photo by Colin Cooke

Comments

[kosenrufu mama]

delicius!!!!

[Julie]

Thanks for the recipe. I've been looking for something new for an upcoming dinner party and this is it! I love the addition of figs, especially now with their availablity in the market.
Julie

[Jade*ndGinger]

Sweey Paul,
This site is beautiful. Now this Louis luggage of yours any pictures of that gorgeous art? Hahaha I'm so glad I've found this lovely site, I'll be visiting often.

[shill]

iam loving all your monday's recipes. but roast oh roast, this is seriously mouth watering!

[soul pretty]

Oh, if only someone would make this for me...

[Ana Banana]

Yum! Does this call for fresh or dried figs? I think I might make it tonight...

[Vita Lenta nel Bel Paese]

Caro Paul,

Again, thanks for your Monday piatto! A roast is perfect for Sunday dinner - all winter. We are not there yet, but time will come.... Pork I find a little to fat here in Umbria, but the chiana - the typical Tuscan/Umbrian veal is just lovely and tender. I will interpret your recipe, using the chiana this week-end. Bacione, Ingrid

[Cristiane Bicca]

I like your blog :)
I'm learning cooking :D
i'll see the next recipe monday hehe
tank you