Boneless Pork Loin Roast Stuffed with Figs and Fresh Savory Herbs



  • 5-6 lbs. Boneless Pork loin with Fat
  • 3-4 sprigs Fresh rosemary, thyme, and sage, chopped
  • 12 Dried mission figs, 1/4 inch dice
  • 2 cups Parmesan, grated
  • 1 cup Breadcrumbs
  • 3 Tbsp Salt
  • 2 tsp Freshly ground black pepper
  • 1 Tbsp Olive Oil


  1. In a mixing bowl, combine the figs with the parmesan, breadcrumbs, olive oil, salt and pepper to taste.
  2. Remove pork loin from the packaging and lay out on a large cutting board. Using a boning knife, make cuts in the center of the loin and stuff the fig mixture into the middle of the loin. Season the outside of the loin with salt pepper and olive oil then coat with fresh chopped herbs.
  3. Place on a roasting pan fat side up and cook at 425 degrees F. until nicely browned. Lower temperature to 325 and cook until the internal temperature reaches 165 degrees F.
  4. Let meat rest at room temperature for 20 minutes before carving. Slice in 1/2” pieces.