Stuffed pork loin with figs from The Minimalist at The New York Times by Mark Bittman

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Notes about this recipe

  • mharriman on September 29, 2019

    Fantastic. This recipe produced a juicy, flavor-filled pork loin in an hour. I used a 1.14 pound loin, so my center was more fig than Mr. Bittman’s cut. My husband pronounced it the best pork loin meal I’ve ever made, so I’ll probably make it again :). For my version, I added red wine to the fig liquid and that added a lot of flavor to the finished sauce. I reduced the oven heat and basted every 15 minutes as instructed, which kept the pork very moist. Served with sour cream mashed potatoes and a garden salad. We have enough leftovers for a second meal. This would also make a good company meal; however, it’s not quick as the category states.

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