Porchetta With Walnut and Baked Fig | Seggiano

Ingredients

• 1 SEGGIANO Baked Fig Ball
• 700g boneless pork loin (preferably netted)
• 30g walnut kernels
• ½ glass white wine
• 250ml meat stock
• 2 sprigs wild fennel fronds (if not available, use fennel seeds)
• 1 sprig fresh rosemary
• 1 small handful fresh sage leaves
• salt and pepper to taste
• A small amount of string made from natural fibres, if the meat is not sold with a net, in order to bind the pork