Serves: 4-5
INGREDIENTS
- 1 (2 – 2½ lbs) boneless pork loin, butterflied
- 2 cups water
- 1½ cups dried figs, halved
- 1½ cups dried pitted prunes, halved
- 1½ cups dried apricots
- 1 cup chicken stock
- ¼ cup red wine vinegar
- 2 tablespoons honey
- 1-2 tablespoons olive oil
- 10 leaves rosemary, chopped
- Fairway Sea Salt and Fairway Tellicherry Pepper for seasoning
- kitchen twine
DIRECTIONS
- Add the 2 cups of water to a pot and place it on the stove over medium heat.
- Add all of the dried fruits and heat for 10 minutes, stirring every few minutes.
- Add the red wine vinegar and cook for another 10 minutes.
- When the fruits are done they will have started to blend together and become a compote.
- Add the honey and mix together.
- Take the compote out of the pot and place it in a bowl.
- Add the rosemary and salt and pepper to season the compote and mix it together.
- Season the inside of the pork loin with salt and pepper and generously stuff the loin with the compote.
- Using the kitchen twine, pull the loin together lengthwise in a roll and tie it well in several places from end to end.
- Preheat the oven to 400 degrees.
- Add the olive oil to a heavy, oven-safe pan and place on the stove over a medium heat.
- When the oil is hot, brown the pork loin for 2 minutes on each side.
- Place the pan with the pork loin in the preheated oven for 20-25 minutes.
- When done, take the pork loin out of the oven, remove it from the pan, and let it rest for 10-15 minutes before slicing.
- After removing the pork loin from the pan, pour off any excess fat.
- Scrape off everything that has stuck to the bottom of the pan and leave in the pan. These little burnt bits give the sauce lots of flavor.
- Add the chicken stock to the pan and over a medium flame stir it for 1 minute.
- Slice the pork loin and serve with the sauce spooned over and the fruit compote on the side.
