Rosemary Fig Stuffed Pork is savory with a hint of sweet figs, quick and easy for a family dinner or holiday table.
- pork tenderloin
- 1/2 cup port roasted figs (see below)
- 1 onion diced
- 2 celery stalks diced
- 2 tbsp butter
- 1/4 tsp thyme
- Stick of fresh rosemary (approx 1 tbsp)
- 1 tbsp coconut flour
- 1 egg
- butcher string
- In a pan over medium heat, melt butter.
- Preheat the oven to 350 F.
- Add chopped celery and onions, saute until tender and fragrant.
- Add port roasted figs, thyme, and rosemary.
- Add coconut flour, and stir well, removing from heat.
- While the stuffing is cooling, fillet the pork tenderloin so that it lays flat.
- Sprinkle the pork with salt.
- Once stuffing has cooled to “slightly warm” mix in one egg (too hot and the egg will cook).
- Spread stuffing in the middle of the pork in a thin layer, gently rolling the pork up and tying with the butcher string.
- Pop in the oven for 4o-45 minutes, or until the internal temperature of the pork reaches 150F.
- Let rest for 10 minutes before slicing.
Don’t want to roast figs? Easy, just dice up 6-8 dried figs, soak in hot water and drain before adding to the stuffing!
- Category: Dinner
- Method: Oven