Stuffed Pork Loin Roast

My supermarket had a deal on pork the other day - it was a big package of 2 different cuts, one type that is perfect for couscous or stew, and another that is better as a steak. I didn't really want pork steaks, and we prefer a slow-cook dish, so... I de-boned and cleaned up the meat, freezing the couscous cuts. 

Now, what to do with the others? An experiment, of course! 

It turned out great! It has just the right amount of bite, and a nice combination of flavors!

Stuffed Pork Loin Roast

Cook in olive oil:

1/4 cup chopped bacon (allumettes fumées)

1/2 small onion, finely chopped

Add, and cook till golden, ~5 minutes:

1/4 cup chopped unsalted nuts (hazelnuts)

Remove from heat and stir in:

3-4 chopped figs

1/2 Antilles pepper (or other hot chile), finely sliced

3/4 cup breadcrumbs

1/4 cup chopped fresh herb (I used frozen celery leaves)

1 tsp dried thyme

Spread stuffing between 8 slices of pork, then tie as a roast. Coat with a glaze:

Orange marmalade

Powdered ginger

Olive oil

Sprinkle with Sea salt.

Place in baking pan and surround with mushrooms.

Preheat oven to 230°C. Add the roast and lower the temperature.

Bake at 200°C for 1 hr.

Serve with roasted potatoes and green beans.