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Fig and Rice Stuffed Pork Loin
PORK7Ingredients
105Minutes
450Calories
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Ingredients
US|METRIC
12 SERVINGS
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Directions
- Heat oven to 350 degrees F.
- Butterfly pork loin by cutting through roast horizontally to within 1/4 inch of the other side. Do not cut all the way through. Lay out flat onto a large sheet of heavy- gauge aluminum foil and place on a baking sheet. Heat a medium skillet over medium- high heat until hot. Add almonds and cook 2 to 3 minutes or until beginning to lightly brown. Remove from heat, add the white rice, wild rice and 1/2 of the fig preserves to the almonds and stir to blend.
- Spread the mixture on the pork loin up to 1 inch from the edges. Starting from the narrow end, roll up jelly-roll style so that the stuffing is in a spiral pattern. Wrap tightly with the foil and seal edges securely. Bake 1 hour or until meat probe registers 140 degrees F.
- Unwrap foil, spoon remaining fig preserves over pork and cook, uncovered, 15 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven. Place on cutting board and let stand about 10 minutes before slicing.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol95mg32% |
Sodium240mg10% |
Potassium640mg18% |
Protein34g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber1g4% |
Sugars27g |
Vitamin A0% |
Vitamin C8% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.