California Wine Country Dinner: Fig Stuffed Roast Pork Loin

Pork Brine

Ingredients

¼ cup plus 2 TBS honey

12 bay leaves

3 large rosemary sprigs

½ bunch (1/2 ounce) thyme

½ bunch (about 2 ounces) flat leaf parsley

½ cup garlic cloves, crushed, skin left on

2 TBS black peppercorns

1 cup (5 ounces) Kosher salt

8 cups water

Directions

Combine all the ingredients in a large pot, cover, and bring to a boil.  Boil for 1 minute, stirring to dissolve the salt.  Remove from heat and cool completely, then chill before using.  The brine can be refrigerated for up to 3 days.

Fig and Balsamic Jam

Ingredients

2 pounds figs, preferably Black Mission or Kadoata, stems removed and coarsely chopped

1 ½ cups granulated sugar

½ cup balsamic vinegar

1 Tsp black peppercorns, tied into sachet

Fresh lemon juice

Directions

Combine the figs, sugar, balsamic vinegar, and sachet in a large saucepan and attach a candy thermometer to the pan.  Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220F.  Remove from heat. 

Remove sachet and stir in lemon juice to taste.  Spoon the jam into canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Makes 2 ½ cups

Notes:

Great when spooned onto a nice brie and chunk of chewy bread.

Fig Stuffed Roast Pork Loin

Ingredients

Pork Brine, cold

One 2 ½ pound pork loin roast

1 large fennel bulb

Canola oil

½ cup ½ inch cubes ciabatta or other artisan bread

1 Tsp minced garlic

1 TBS finely chopped shallot

1 cup Fig and Balsamic Jam

¼ cup chicken stock

½ Tsp finely chopped thyme

Kosher salt and freshly ground black pepper

Gray salt or coarse sea salt

Directions

Pour the brine into a container (I prefer to use large zip-lock bags) large enough to hold the pork loin and add the pork.  Refrigerate for 10 hours (no longer, or the pork may become too salty).

Remove pork loin from the brine (discard the brine) and rinse under cold water.  Pat dry with paper towels, or let air dry.

Using a long thin knife, make a horizontal lengthwise cut all the way through the center of the loin.  (Instead of making one long slit, you may find it easier to cut halfway into the meat, working from either end.)  Turn knife and make a vertical cut through the meat (the two cuts should intersect like a plus sign).  Let the meat rest at room temperature while you prepare the stuffing.

Cut the stalks from the fennel and trim the root end.  Remove the thicker outer layers.  Separate the bulb into individual layers and cut into batons about 1 ¼ inches long and ½ inch wide; you need ½ cup fennel.  Reserve the remaining fennel for another use.

Set a cooling rack over a small baking sheet and line it with paper towels.  Heat some canola oil in a medium frying pan over medium heat.  Add the break cubes and cook, tossing to brown on all sides.  1 to 2 minutes.  Transfer the bread to the lined rack.

Pour off any excess oil, leaving just a light film in the pan, return the pan to the heat, and add the fennel.  Cook until tender with just a little bite left, 2 to 3 minutes.  Add the garlic and shallot and cook for 1 minute.  Stir in the jam and warm through, then add the bread cubes, chicken stock, thyme, and salt and pepper to taste, stirring until thoroughly combined.  Transfer to a bowl and let cool completely.

Preheat oven to 350F.  Put a roasting rack in a small roasting pan and put it in the oven.

Meanwhile, use your fingers to widen the cavity in the meat enough to hold the stuffing, working from either end of the loin.  Spoon the filling into the cavity, pushing the filling into the center of the roast.  Turn the roast around and finish stuffing it from the other end.  Tie the roast with kitchen twine being careful not to pull the string so tight that it pushes out the filling.

Season the loin on all sides with salt and pepper.  Heat some canola oil in a large frying pan over medium-high heat until smoking.  Add the loin to the pan and brown on all sides, moving it to a different area of the pan with each turn.

Transfer the pork to the roasting pan and roast 30 to 40 minutes, or until the internal temperature is 135 to 140F (if you prefer your pork less pink).  Remove from oven and let rest in a warm spot for 30 minutes for medium-rare to medium.

Remove string and cut the loin into ¼ inch thick slices.  Arrange on platter and sprinkle with gray salt.

Serves 6