Aunt Esmeralda's Fig And Prosciutto Stuffed Pork Loin

Name: Aunt Esmeralda's Fig and Prosciutto Stuffed Pork Loin (Elevated)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Pork Loin-center cut, heritage breed; 1 cup Black Mission Figs-dried, chopped; 4 oz Prosciutto di Parma-thinly sliced; 1/4 cup Mascarpone Cheese; 2 tbsp Parmigiano-Reggiano-grated; 1 tbsp Fresh Thyme-chopped; 1/4 cup Pecans-toasted and chopped; 1/2 tsp Black Pepper-freshly ground; 1 tsp Black Truffle Paste; 1 tbsp Duck Fat; 1 tsp Garlic-minced; 1 tsp Sea Salt; 1/2 tsp Rosemary-freshly chopped; 1 cup Ruby Port Wine; 2 tbsp Beef Broth; 1 tbsp Butter-unsalted

⏱4h

👥6

🔥650 cal

Hard

🍽️Holiday

A luxurious take on the classic, featuring a port wine reduction and a delicate touch of black truffle.

2 lbs Pork Loin-center cut, heritage breed

1 cup Black Mission Figs-dried, chopped

4 oz Prosciutto di Parma-thinly sliced

1/4 cup Mascarpone Cheese

2 tbsp Parmigiano-Reggiano-grated

See all 16 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥650 cal

Hard

🍽️Holiday

A luxurious take on the classic, featuring a port wine reduction and a delicate touch of black truffle.

#Pork #Stuffed #Fig #Prosciutto #Truffle #Port Wine #Dinner

Instructions

Preheat oven to 375°F (190°C).
Prepare Port Wine Reduction: In a small saucepan, combine Ruby Port Wine and Beef Broth. Bring to a simmer over medium heat and cook for 20-25 minutes, or until reduced to a syrupy consistency. Whisk in Butter until emulsified. Set aside.
Butterfly the Pork Loin: Carefully slice the pork loin horizontally almost all the way through, then open it like a book.
Prepare the Filling: In a bowl, combine all Filling ingredients and mix well.
Stuff the Pork Loin: Spread the Filling evenly over the opened pork loin.
Roll and Tie: Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
Season the Pork Loin: In a small bowl, combine all Seasoning ingredients. Rub the mixture all over the pork loin.
Sear: Heat Duck Fat in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned.
Roast: Transfer the skillet to the oven and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Rest: Let the pork loin rest for 10 minutes before slicing and serving. Drizzle with Port Wine Reduction before serving.

Ingredients

2 lbs 900 g Pork Loin-center cut, heritage breed
1 cup 240 mL Black Mission Figs-dried, chopped
4 oz 115 g Prosciutto di Parma-thinly sliced
1/4 cup 60 mL Mascarpone Cheese
2 tbsp 30 mL Parmigiano-Reggiano-grated
1 tbsp 15 mL Fresh Thyme-chopped
1/4 cup 60 mL Pecans-toasted and chopped
1/2 tsp 2.5 mL Black Pepper-freshly ground
1 tsp 5 mL Black Truffle Paste
1 tbsp 15 mL Duck Fat
1 tsp 5 mL Garlic-minced
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL Rosemary-freshly chopped
1 cup 240 mL Ruby Port Wine
2 tbsp 30 mL Beef Broth
1 tbsp 15 mL Butter-unsalted

Equipment

Oven-Safe Skillet
Kitchen Twine
Meat Thermometer
Cutting Board
Knife
Mixing Bowl
Small Saucepan

Instructions

Preheat oven to 375°F (190°C).
Prepare Port Wine Reduction: In a small saucepan, combine Ruby Port Wine and Beef Broth. Bring to a simmer over medium heat and cook for 20-25 minutes, or until reduced to a syrupy consistency. Whisk in Butter until emulsified. Set aside.
Butterfly the Pork Loin: Carefully slice the pork loin horizontally almost all the way through, then open it like a book.
Prepare the Filling: In a bowl, combine all Filling ingredients and mix well.
Stuff the Pork Loin: Spread the Filling evenly over the opened pork loin.
Roll and Tie: Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
Season the Pork Loin: In a small bowl, combine all Seasoning ingredients. Rub the mixture all over the pork loin.
Sear: Heat Duck Fat in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned.
Roast: Transfer the skillet to the oven and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Rest: Let the pork loin rest for 10 minutes before slicing and serving. Drizzle with Port Wine Reduction before serving.