Anthony And Corinne'S Pork With Fig And Chipotle Stuffing

• For marinade and Pork:
• 1 1/2 cups orange juice
• 1/4 cup maple syrup
• 1 1/2 teaspoons chile powder
• 1 tablespoon olive oil
• 1 1/2 tablespoons chopped fresh basil
• 2 pounds boneless pork loin
• For Stuffing:
• 2 cups dried figs chopped
• 2 teaspoons roasted garlic
• 2 tablespoons pureed chipoties
• in adobo
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1/3 cup pine nuts roasted
• 5 slices cooked crumbled bacon (reserve rendered fat)
• kitchen twine

1. 1 mix marinade ingredients and pou over pork in a shallow dish. Cover and refrigerate at least 2 hours or overnight.
2. 2 in a food processor combine stuffing ingredients expect pine nuts and bacon, pulse until smooth, put in a bowl and stir in pine nuts and bacon. Set aside.
3. 3 remove pork from marinade and dry with paper towels, reserve marinade. Butterfly lion lenghtwise. Cover with plastic wrap and pound softly with a mallet to flatten. Place stuffing in center of loin and tie securely with twine.
4. 4 put marinade in saucepan and cook over low heat until reduced to a glaze.
5. 5 heat reserved bacon fat to medium high in a large pan, sear meat on all sides. Transfer meat to a rack in a shallow roasting pan and cook in a preheated oven at 325 degrees for about 50 minutes or until internal temperture registers 155 degrees. Brushing with glaze during last 5 minutes. Let meat rest 10 minutes before removing twine and slicing.

marinade, orange juice, maple syrup, chile powder, olive oil, fresh basil, pork loin, garlic, pureed chipoties, thyme, salt, olive oil, balsamic vinegar, nuts, bacon, kitchen twine

Taken from www.epicurious.com/recipes/member/views/anthony-and-corinnes-pork-with-fig-and-chipotle-stuffing-50093814 (may not work)