Grilled Stuffed Pork Loin with Fig & Olives

I was in the mood for a lamb dish I made for a dinner party a couple of months ago but when I went to the store and found the boneless leg of lamb was $36.00 and the pork loin was only $6.00 I opted for the more economical option and had no regrets at all.

The sweet figs and briny olives are the perfect combination for the mild pork. My friend Lou said of this dish "I cook a lot of pork, I eat a lot of pork, I love pork, and this is one of the best pork dishes I have ever had."

I hope you like it. It is quick, simple, and delicious.

First, I made a paste with dried figs, kalamata olives, garlic,

thyme, lemon, and fresh black pepper.

I then butterflied the pork, opened it like a book and

pounded it to a uniform thickness.

I spread the tasty paste on one side of the pork and
topped with pinenuts and arugula

I carefully rolled the pork, tied it off then coated it with
olive oil, brown sugar, salt, and pepper.

A few minutes on the grill and this delicious dish was ready.

RECIPE

Ingredients

• 1/2 cup dried mission figs stems removed and halved
  
• 1/2 cup kalamata olives
• 2 cloves chopped garlic
• 1 teaspoon minced thyme
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh ground pepper separated
  
• 1/2 cup toasted pine nuts
• 1 cup arugula
• 2 pork loins
• 2 tablespoons olive oil
• 1/2 cup brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper

Directions

This technique was inspired by an article I read in Cooks Illustrated. While I changed up the paste ingredients - rubbing the pork loin with brown sugar and cooking on the cool side of the grill ensured I had a tender and moist pork loin.

• In the bowl of a food processor combine the figs, olives, garlic, thyme, and lemon zest and pulse until combined. Add fresh ground pepper to taste.

• Lengthwise with a large knife cut the pork loins open like a book and flatten. Cover with plastic wrap and pound to an even 1/4 inch thickness. Divide the paste evenly between the two pork loins covering only about one half of the pork loin and leaving a margin around the edges.

• Top with toasted pine nuts and arugula. Carefully roll beginning with the paste side. Tie with butcher's string and coat with olive oil then. Combine the brown sugar, salt, and remaining pepper and coat the pork loins.

• Meanwhile - heat the grill. Cook the pork loins on the cool side of the grill for about 24 minutes rotating every six minutes so every side gets even caramelized. Remove, tent with foil for 5-10 minutes to rest. Slice and serve.

I served this beautiful pork on top of arugula lightly dressed in olive oil, lemon, kosher salt, and fresh ground pepper and a delicious pinot noir I picked up while at the Oregon Truffle Festival. It was delicious. I hope you enjoy.

Happy Cooking and Remember

Take Time to Enjoy a
Little Gourmet Everyday!