Directions:
- Preheat oven to 400 degrees F.
- Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
- Remove onion and garlic from heat - stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
- Unroll belly flap from pork loin to open the loin up - spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
- Pour remaining oil into small roasting pan - add the pork loin. Roast for 1 hour 20 minute.
- Take remaining stuffing mix and form into balls - add to the pan 15-20 min before end of cooking time.
- Let the pork loin rest for 10 min after removing from oven - take string off before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.22 Kcal (2706 kJ) | ||
| Calories from fat | 264.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.36g | 45% | |
|---|---|---|---|
| Cholesterol | 209.32mg | 70% | |
| Sodium | 397.73mg | 17% | |
| Potassium | 1177.08mg | 25% | |
| Total Carbs | 26.69g | 9% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 61.94g | 124% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 4.2mg | 23% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 151.87 Kcal (636 kJ) | ||
| Calories from fat | 62.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 45% | |
|---|---|---|---|
| Cholesterol | 49.19mg | 70% | |
| Sodium | 93.47mg | 17% | |
| Potassium | 276.63mg | 25% | |
| Total Carbs | 6.27g | 9% | |
| Sugars | 1.77g | 30% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 14.56g | 124% | |
| Vitamin C | 1.2mg | 9% | |
| Iron | 1mg | 23% | |
| Calcium | 22.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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