Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce

Name: Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce
Ingredients: 12 ounces large dried Calimyrna figs (12 to 14 figs), left whole with stems attached; 3 cups apple cider; 3 tablespoons California Olive Ranch extra virgin olive oil; 2 cups cubed (1/2-inch) onions; 2 cups cubed (1/2-inch) unpeeled firm cooking apples, such as Jonathan, Gravenstein, or Granny Smith (about 12 ounces); 1 tablespoon coarsely chopped garlic; 12 tablespoons coarsely chopped fresh sage, plus more for garnish; Kosher salt; freshly ground black pepper; 1 boneless pork loin roast (3 to 4 pounds)*, untied; 1 cup fruity white wine, such as Pino Gris or Riesling; 1 tablespoon fresh lemon juice, optional

www.californiaoliveranch.com

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.

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Ingredients

12 ounces large dried Calimyrna figs (12 to 14 figs), left whole with stems attached
3 cups apple cider
3 tablespoons California Olive Ranch extra virgin olive oil
2 cups cubed (1/2-inch) onions
2 cups cubed (1/2-inch) unpeeled firm cooking apples, such as Jonathan, Gravenstein, or Granny Smith (about 12 ounces)
1 tablespoon coarsely chopped garlic
12 tablespoons coarsely chopped fresh sage, plus more for garnish
Kosher salt
freshly ground black pepper
1 boneless pork loin roast (3 to 4 pounds)*, untied
1 cup fruity white wine, such as Pino Gris or Riesling
1 tablespoon fresh lemon juice, optional