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Ingredients

• 1/2 pound ground pork sausage
• 1 3/4 cups herb-seasoned stuffing mix
• 1 large ripe Bartlett pear, peeled and chopped
• 1/2 red bell pepper, finely chopped
• 1/3 cup chopped dried figs
• 1/2 cup hot chicken broth
• 1 tablespoon fresh minced thyme
• 1 (4-pound) boneless pork loin roast
• 1 teaspoon salt
• 1 to 2 tablespoons cracked pepper
• 1 (11.5-ounce) jar fig preserves
• 1 cup Madeira wine
• 2 tablespoons balsamic vinegar
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• Garnishes: dried figs, Bartlett pear slices, fresh parsley sprigs

Description

Purchase A Pork Loin Roast, Not A Rolled Pork Loin Roast (which Has Two Loins Tied Together With Netting). Don't Trim Away The Entire Fat Cap On Top Of The Loin; This Layer Prevents The Meat From Drying Out.

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