1 pork loin with approximately 1.1 kg
1 teaspoon of salt or to taste
1 pinch of black pepper
5 slices of crispy bacon, diced
3 medium-sized figs (450 g), seeds and skins removed, cut into cubes
1 1/3 cup of dried plum, without pits (240 g), diced
1 cup of dry white wine (240 ml)
1 cup of beef broth (240 ml)
For the sauce
1 tablespoon of wheat flour
1/2 cup of beef broth (120 ml)
1 pork loin with approximately 1.1 kg
1 teaspoon of salt or to taste
1 pinch of black pepper
5 slices of crispy bacon, diced
3 medium-sized figs (450 g), seeds and skins removed, cut into cubes
1 1/3 cup of dried plum, without pits (240 g), diced
1 cup of dry white wine (240 ml)
1 cup of beef broth (240 ml)
For the sauce
1 tablespoon of wheat flour
1/2 cup of beef broth (120 ml)
Cut the pork loin in half lengthwise, forming a large filet
Season with salt and black pepper
Set aside
In a large skillet, cook the bacon over high heat until crispy
Add the figs and plum, and stir-fry for 1 minute, always stirring
Set aside
Preheat the oven to 180°C (medium)
Place the pork loin on a work surface with the open side facing up
Distribute the mixture of figs over it, leaving a border of about 3 cm
Roll the pork loin like a roulade, tie with kitchen twine and place in a baking dish of 23.5 cm x 35 cm
Brush with wine and beef broth, cover with aluminum foil and bake for 50 minutes
Remove the foil, flip the pork loin over and let it brown (about 45 minutes)
Remove from the baking dish and reserve with any remaining liquid
Prepare the sauce: in a small bowl, dissolve the flour in beef broth
Pour into the baking dish with the reserved liquid and cook over low heat, scraping the bottom of the dish with a wooden spoon until thickened
Serve over the stuffed pork loin cut into slices
175 calories per slice
