Fig-Stuffed Pork Loin With Roasted Vegetables and Herbes De Provence



  • 2 1/2 pounds New York (top loin) pork roast (boneless)
  • 1/4 cup dijon mustard
  • 1/2 teaspoon garlic (pressed or minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup figs (packed, stemmed and halved, 6 ounces*)
  • 1/2 cup white wine
  • 1 tablespoon brown sugar (packed)
  • 2 teaspoons herbes de provence (OR Italian herb seasoning)
  • 1/2 teaspoon garlic (pressed or minced)
  • 1 tablespoon capers (drained OR finely chopped parsley, optional)
  • 1 1/2 pounds carrots (peeled and cut into 1-inch pieces)
  • 12 shallots (medium, peeled)
  • 2 tablespoons olive oil
  • 1 tablespoon herbes de provence (dried, OR Italian herb seasoning)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.
  2. Arrange rack in lower third of oven. Preheat oven to 425degrees F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.
  3. In oiled 9- x 13-inch baking pan, combine vegetables and seasonings. Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350 degrees F and continue roasting 40 minutes, or until instant-read thermometer registers 145 degrees F. (Insert thermometer into meat, keeping tip away from fruit.)
  4. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.
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