Spanish-Style Stuffed Pork Loin

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 1/2 cups breadcrumbs
• 4 dried figs, chopped
• 8 green olives, pitted and chopped
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 egg yolk
• 2 1/4 lbs boneless pork loin (preferably with the side flap attached)
• salt
• pepper
• paprika
• cooking string (I used unwaxed dental floss and it works fine)

1. Preheat oven to 400 degrees F.
2. Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
3. Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
4. Unroll belly flap from pork loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
5. Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute.
6. Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
7. Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.

olive oil, onion, garlic, breadcrumbs, green olives, almonds, lemon juice, fresh parsley, egg yolk, pork loin, salt, pepper, paprika, cooking string

Taken from www.food.com/recipe/spanish-style-stuffed-pork-loin-461994 (may not work)