Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

This stuffed pork loin is made slightly sweet with figs and lavender, then balanced with savory blue cheese and sage. It’s the perfect gourmet holiday entree.

Chef Leslie Remer lives in the San Francisco Bay Area. When she’s not catering for her own business, Salute Fine Catering, or teaching cooking classes to children, she works for Niman Ranch.


1 (3 lb) Niman Ranch Pork Loin or 2 (1 lb) Niman Ranch Pork Tenderloins

6 oz dried or fresh Black Mission figs

1/4 cup butter

2 cups onions

4 garlic cloves

1 cup sweet white wine, such as muscat

1/2 cup fresh bread crumbs

1 Tbs dried lavender

1 Tbs fresh sage, chopped

1 1/2 cups Point Reyes Blue cheese- crumbled (or Gorgonzola if not available)

Salt and pepper (lightly season with salt and pepper at each step)

Cooking Instructions

  1. Preheat oven to 250 degrees.
  2. Saute onions and garlic in butter until tender and set aside. Cover stemmed whole figs in wine and simmer for 20 minutes. Drain excess liquid and when cool enough, cut figs into a medium dice.
  3. Combine figs, onions and garlic, crumbled cheese and bread crumbs. Knead until the mixture sticks together into a ball.
  4. Cut pork loin or tenderloin lengthwise down the center, about half way. Then make two more lengthwise cuts to either side, starting in the center of loin. A cross section of the loin will have an upside down "Y" shape cut in the middle. Stuff the loin with all of the stuffing and tie the loin every inch and a half to keep the shape and retain the stuffing.
  5. Season the outside of the loin with salt and pepper.
  6. Heat a large skillet on high with 2 Tbs canola or vegetable oil. Sear pork on all sides quickly, until a brown, caramel color covers the loin. Roast in the oven until the center of the loin reaches 150 degrees. Check at 45 minutes, cooking could take up to 1 hour.
  7. Let the loin rest under loose foil for 15 minutes before removing string and slicing. Pork should have a light pink hue inside when done. For added texture or color: add 1/4 cup toasted pecans or 1/4 cup dried apricots to stuffing.
  8. Place cut pork chops on a warm dinner plate or large platter. This dish is best when garnished with a small green salad or garden vegetables and mashed potatoes.

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