Pork Loin Stuffed With Figs and Oka

• 750 g pork loin or 1 kg rib-end pork loin roast
• 30 ml melted butter
• 125 ml chopped dried figs
• 1 garlic clove, minced
• 1 shallot, chopped
• 125 ml fresh breadcrumbs
• 125 g swiss cheese or 125 g cheddar cheese or 125 g gouda cheese or 125 g blue cheese or 125 g oka cheese, shredded
• salt & freshly ground black pepper, to taste
• 15 ml butter
• 1 shallot, chopped
• 75 ml fortified wine, like Port
• 15 ml flour
• 250 ml beef broth
• 10 ml chopped fresh thyme or 3 ml dried thyme
• 15 ml chopped fresh parsley
• salt & freshly ground black pepper, to taste

1. Preheat oven to 200 C or 400F.
2. Combine all the stuffing ingredients.
3. Generously salt and pepper the mixture.
4. Set aside.
5. Butterful the roast by slicing it lengthwise without going all the way through and open it up.
6. Put the stuffing into the roast and close and tie it up with string.
7. Baste with melted butter.
8. Cook in a buttered ovenproof dish in the centre of the oven for about 30-35 minutes, basting with remaining butter.
9. TO MAKE SAUCE:.
10. Melt butter over medium heat in a saucepan and cook the chopped shallots.
11. Deglaze the saucepan with the fortified wine and reduce the liquid by half.
12. Add in the flour, whisking and add the broth to the saucepan, whisking all the time till smooth.
13. Bring to a boil and add in the thyme and parsley.
14. Add salt and pepper to taste.
15. Simmer till thickened.
16. Serve the pork roast with the sauce and whatever sides you like.

pork loin, butter, garlic, shallot, breadcrumbs, swiss cheese, salt, butter, shallot, fortified wine, flour, beef broth, thyme, parsley, salt

Taken from www.food.com/recipe/pork-loin-stuffed-with-figs-and-oka-156037 (may not work)