Fig-stuffed roast pork loin from Ad Hoc at Home (page 69) by Thomas Keller

  • shallots
  • bay leaves
  • fennel
  • figs
  • rosemary
  • garlic
  • honey
  • parsley
  • granulated sugar
  • thyme
  • balsamic vinegar
  • black peppercorns
  • pork loin
  • ciabatta bread
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The pork needs to brine for 10 hours.

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