Recipes Ingredients Meat & Poultry Pork Recipes Pork Loin Stuffed with Figs and Apricots 3.0 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 10 mins Servings: 4 Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots. Ingredients ½ cup stemmed and finely chopped dried Calimyrna figs ½ cup finely chopped dried apricots 2 cloves garlic, finely chopped ¾ teaspoon rubbed sage 1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs) Coarse salt and ground pepper 2 boneless center-cut pork loin, (2 ½ pounds) 1 tablespoon olive oil Directions Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened. With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch. Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve. Rate it Print