Stuffed Pork Loin with Apples, Figs and Apricots

2-pound boneless pork loin

1/2 cup chopped onion

1 crisp apple, peeled and chopped

2 tablespoons ghee (clarified butter) or half butter and half olive oil

2 teaspoons chopped garlic

1/4 cup chopped dried apricots

1/4 cup stemmed and chopped dried figs

1 teaspoon finely chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon freshly ground pepper, divided

1 tablespoon olive oil

Fresh rosemary and thyme branches

With a sharp knife, cut a slit down the center of the pork loin, leaving it attached at one end. Open up the loin, then, using a sharp knife on each side, further cut a channel along the long end through the thick parts to create a long flat rectangle.

TO MAKE THE FILLING: Melt the ghee in a large saucepan, and add the apple and onion. Sauté, stirring occasionally, until the onions are translucent, and add the garlic. Continue to cook about a minute, then add the dried apricots and figs. Turn the heat to low, and, stirring often, cook for about 8 minutes, until the fruit is softened. Sprinkle with the fresh rosemary and cook for about 30 seconds. Turn off the heat and allow to cool slightly.

Evenly spread the filling in the center of the pork loin, leaving a bit of pork on each side. Sprinkle with half the salt and pepper. Press the lengthwise edges together, encompassing the filling, and tie securely with butchers twine, making a loop about every 1-2 inches. At this point, the pork loin can be made ahead. Wrap in parchment paper, then foil, and refrigerate for up to two days.

TO ROAST: Preheat oven to 425 degrees. (Unwrap stuffed loin if made ahead.) Place the pork loin seam side up in a shallow baking pan and brush with the olive oil. Sprinkle with the remaining salt and pepper on all sides. Set the pan on the middle rack in the oven, and roast for 20 minutes. Turn seam side down and tuck the rosemary and thyme branches into the string. Roast another 20-25 minutes, or approximately 45 minutes for a 2-pound roast. Allow to rest for 10 minutes before removing string and slicing.

Makes about 4 servings.

You can choose to double or triple the size of your pork roast for a larger crowd. First, double or triple the ingredients for the filling. Follow the rest of the directions. Then roast the pork for about 20 minutes a pound, turning seam side down halfway through. You’ll know it’s done if the juices run clear when pierced with a skewer.

Makes 8-12 servings.

Slice open the loin lengthwise, leaving it intact at the end, and lay it flat. Then with a sharp knife, cut slits on the long sides of the pork, creating a thinner surface. Arrange a mixture of apples, apricots, figs, onions and herbs along the length of the pork, and tie it up into a tenderloin-sized roast.