Prepare Balsamic Glaze: In a small saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer over medium heat and cook for 10-15 minutes, or until reduced and thickened. 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.
Roast: Place the pork loin in a roasting pan and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Glaze: During the last 15 minutes of roasting, brush the pork loin with Balsamic Glaze.
Rest: Let the pork loin rest for 10 minutes before slicing and serving. Drizzle with remaining Balsamic Glaze before serving.
Ingredients
6
2 lbs900 gPork Loin-center cut
1 cup240 mLDried Figs-chopped
4 oz115 gProsciutto-thinly sliced
1/4 cup60 mLMascarpone Cheese
2 tbsp30 mLParmesan Cheese-grated
1 tsp5 mLFresh Thyme-chopped
1/4 cup60 mLWalnuts-toasted and chopped
1/2 tsp2.5 mLBlack Pepper-ground
1 tbsp15 mLOlive Oil
1 tsp5 mLGarlic Powder
1 tsp5 mLSalt
1/2 tsp2.5 mLRosemary-dried
1/2 cup120 mLBalsamic Vinegar
1 tbsp15 mLBrown Sugar
Equipment
Roasting Pan
Kitchen Twine
Meat Thermometer
Cutting Board
Knife
Mixing Bowl
Small Saucepan
Instructions
Preheat oven to 375°F (190°C).
Prepare Balsamic Glaze: In a small saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer over medium heat and cook for 10-15 minutes, or until reduced and thickened. 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.
Roast: Place the pork loin in a roasting pan and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Glaze: During the last 15 minutes of roasting, brush the pork loin with Balsamic Glaze.
Rest: Let the pork loin rest for 10 minutes before slicing and serving. Drizzle with remaining Balsamic Glaze before serving.
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