Figs and pork seem to be made to go together. August is the time in North Carolina when figs are ripe, so it is time to cook this elegant dish. Although this dish is very simple, everyone will think you are a cooking genius because it looks complex and tastes delicious. My good friend Sheila Tennaro gave me the basic idea for this recipe.
• 5-6 fresh figs, chopped
• Grand Marnier
• Boneless pork loin
• Cover the chopped figs with Grand Marnier and let sit for 30 minutes
• Butterfly pork loin lengthwise.
• Drain most of the Grand Marnier and spread the fig mixture on the butterflied pork roast.
• Season the mixture with thyme, salt and pepper.
• Close up and tie it if it won’t stay closed
• Season the outside of pork with salt and pepper
• Sprinkle some fresh thyme leaves on the top
• Bake at 350-degree for about an hour
• Remove from oven and let rest for about 10 minutes.
• Cut into 1/2 to 3/4 inch slices. You should see the fig mixture in each slice.
The season is short for figs. Be sure not to miss your chance. Have fun impressing everyone with this one, and don’t forget to include plenty of fresh veggies!