Time: 1 1/2 hours
- 1 1/2 cup dried figs
- 1 boneless pork loin, I used a 1 lb loin since there are just two of us
- Salt and freshly ground pepper
- 3 or 4 fresh rosemary sprigs, minced
- 1/2 cup red wine, more if necessary. (skipped the wine, and only used the fig water)
Put figs in hot water to soak. Preheat oven to 425 degrees.
Because of the shape of my tenderloin, the hole that Bittman suggests would have been impossible, so I cut it lengthwise down the middle, careful not to cut it all the way through.
Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, and seal the loin with toothpicks. I had a number of figs leftover from the stuffing and arranged them around the loin to roast alongside them.
Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it (I added a bit more, all of the fig water, about a cup and a half). Roast undisturbed for 20 minutes. Lower heat to 325 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. Roast the loin for about 40 minutes, if you have an instant-read thermometer, the loin will be done when the thermometer registers 145 to 150 degrees — I don’t have that gadget and used the trusty cutting method to check for doneness. Remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.