Pork Loin Stuffed with Figs and Apricots

Of the hundreds of varieties of figs grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipe. Black Mission Figs, which are a little less sweet, are also widely available.

Prep: 35 minutes
Total: 1 hour 10 minutes

http://www.marthastewart.com/recipe/pork-loin-stuffed-with-figs-and-apricots?backto=true

Ingredients

Serves 4

• 1/2 cup stemmed and finely chopped dried Calimyrna figs
• 1/2 cup finely chopped dried apricots
• 2 cloves garlic, finely chopped
• 3/4 teaspoon rubbed sage
• 1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs)
• Coarse salt and ground pepper
• 2 boneless center-cut pork loin, (2 1/2 pounds)
• 1 tablespoon olive oil

Directions

1. Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
2. With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
3. Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees.on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.