California Fig & Apricot Stuffed Pork Loin
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Cooking tools:
- Fine-mesh sieve
- Butcher's twine
- Roasting pan
- Parchment paper
- Oven
- Mixing bowl
- Chef's knife
- Measuring cup
- Measuring spoon
- Kettle
Ingredients
- 1/2 cup diced California Dried Figs
- 1/2 cup finely chopped dried apricots
- 3 tablespoons minced garlic
- 3/4 teaspoon rubbed sage
- 1 cup cubed sourdough bread, 1/4-inch pieces
- 1/4 cup + 2 teaspoons apple juice
- 2 1/2 pounds boneless center cut pork loin
- 1 tablespoon olive oil
- Salt
- Ground black pepper
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