Fig-Balsamic Roasted Pork Loin

• 1/2 pound ground pork sausage
• 1 3/4 cups herb-seasoned stuffing mix
• 1 large ripe Bartlett pear, peeled and chopped
• 1/2 red bell pepper, finely chopped
• 1/3 cup chopped dried figs
• 1/2 cup hot chicken broth
• 1 tablespoon fresh minced thyme
• 1 (4-pound) boneless pork loin roast
• 1 teaspoon salt
• 1 to 2 tablespoons cracked pepper
• 1 (11.5-ounce) jar fig preserves
• 1 cup Madeira wine
• 2 tablespoons balsamic vinegar
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs

1. Cook sausage in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until lightly browned. Drain well. Stir together sausage, stuffing mix, and next 5 ingredients. Set aside.
2. Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the bottom. (Do not cut all the way through roast.) Open roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper. Spoon sausage mixture evenly over pork loin roast, leaving a 1/2-inch border. Roll up roast, and tie with string at 1 1/2-inch intervals. Place roast, seam side down, in a greased shallow roasting pan.
3. Bake at 375u0b0 for 55 to 60 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0. Remove roast from pan, reserving drippings in pan.
4. Stir together fig preserves, Madeira, and balsamic vinegar. Spoon half of preserves mixture evenly over roast.
5. Bake at 375u0b0 for 20 to 30 more minutes or until meat thermometer registers 160u0b0. Let roast stand 15 minutes before slicing.
6. Melt butter in a medium saucepan; whisk in flour until smooth. Cook, whisking constantly, 3 minutes. Whisk in reserved pan drippings and remaining fig preserves mixture, and cook over medium-high heat 5 minutes. Serve sauce with roast; garnish, if desired.

ground pork sausage, bartlett, red bell pepper, chicken broth, thyme, pork loin roast, salt, cracked pepper, preserves, madeira wine, balsamic vinegar, butter, allpurpose, parsley sprigs

Taken from www.myrecipes.com/recipe/fig-balsamic-roasted-pork-loin (may not work)