Black Fig & Apricot Stuffed Pork Loin

Perfect for a summer supper! Light, very flavorful, healthy and the cardamom gives this something unexpected and extra! The key to this recipe is use good quality and super ripe fruit. I personally love Black Mission figs to cook with, their flesh is super sweet and the skins are thin. If you cant find fresh just use dried figs and apricots and reconstitute them in chicken stock. I actually cook mine a bit under at about 130 but you can keep it in to 145...just don't overcook it.

I have recently discovered Tellicherry pepper and it is FANTASTIC!!! It gives a totally different, subtle, flavor profile that I find wonderful with pork, chicken and lighter foods!!!

Servings 4 Steps 5

ingredients

2 lb whole pork loin

2 ripe apricots chopped

5 ripe black Mission figs chopped

2 oz chopped red onion

1 tsp cardamom

½ tsp dried California chili pepper

Olive oil

S&P TT

directions

1. Preheat the oven to 350°

2. Combine the chopped figs, apricots, onion, cardamom and chili, mix well

3. Butterfly the pork loin lengthwise, generously spoon the apricot mix along the loin and truss the loin

4. Put the loin on a lined baking sheet, drizzle the olive oil and season with S&P

5. Bake for about 20 min or until the fruit caramelizes and the meat is at 145° DO NOT OVERCOOK