Sunday, August 26, 2012

September is Fig Month

What is September known for ? Here a partial list. September is Apple month, Be Kind to Editors Month, National Coupon Month, and National Piano Month. It is also Fig Month. And I love cooking with Figs. This month is Pork Loin Roasted and stuff it with figs and pistachio nuts. It makes a great taste treat.
Fig and Pistachio Stuffing for Pork Loin
1 cup figs, trimmed and sliced thin
½ cup bread cubes (stuffing bread)
4 Tablespoons butter ( ½ stick)
¼ cup onion, chopped
1 stalk of celery, chopped
1 clove of garlic
2 teaspoons rosemary
1 cup pistachios nuts, chopped
½ cup chicken broth (if needed)
Cord or string soaked in water
Pork Loin
Melt butter in a frying pan
Add onion, celery, garlic and rosemary.
Cook vegetables until soft, stirring occasionally
Mix vegetables in bowl add figs, bread cubes, pistachios
     nuts and a little broth.
Cut a slice in the pork loin (almost all the way through)
Stuff with fig and pistachio mix.
Tie the pork loin with the soaked cord.
Cook at 350 degrees for 40-60 minutes.
Test for light pink inside.

Serve with roasted small red potatoes and peppers. Check out my cookbook, In Addition…to the Entrée for the recipe.