Created by: Nicole Leggio, Cooking for Keeps
The holidays call for something special, something a little different, and this roast pork loin stuffed to the brim with salty prosciutto, dried figs and tangy goat cheese is just that. Easy to prepare and almost completely hands off, this will leave your guests impressed and their stomachs full.
- 1 boneless pork loin (3.5 lb.)
- 6 slices prosciutto
- 5 oz. dried figs, finely chopped
- 4 oz. goat cheese, softened
- 2 tsp. olive oil
- Preheat oven to 425°F.
- To butterfly the pork loin, take your knife and gently cut horizontally into the meat, keep cutting until the knife almost reaches the opposite end, but leave about ½ inch uncut. Open the pork like a book. Use a meat mallet to make the pork even. If you are nervous about butterflying it yourself, just ask your butcher to do it.
- Make sure the fat side is facing down and then sprinkle the inside of the pork generously with salt. Lay prosciutto slices on meat, making sure there are no spaces in between each piece of prosciutto. Sprinkle chopped figs on top. Crumble goat cheese and sprinkle on top of figs. Press down with hands to compress.
- Roll pork up, jellyroll style. Using kitchen twine, tie three ties on each end of the pork. Tie two more in the center of the pork.
- Season outside of pork generously with salt and a little bit of pepper.
- Place on a roasting rack set inside a roasting pan. Roast for 20 minutes and then reduce the temperature down to 375°F. Roast another 25-30 minutes or until a meat thermometer inserted into the thickest park of the meat registers 155°F.
- Remove pork from oven and let rest for 15 minutes. Remove kitchen twine, slice and serve.