New York Times
Stuffed Pork Loin With Figs
Author:Mark Bittman
6 Ingredients
1 hour 30 mins
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Serves
1
Serves
1
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