The pork loin roast weighed 4.5 pounds. I had my butcher butterfly it for me, and then I pounded it slightly to get a nice, even rectangle. I layered spinach leaves first.
Next, some crumbled gorgonzola:
Finally, a layer of dried mission figs that had been soaking in port wine (drained).
Before rolling pork, cut 4 long lengths of kitchen string (24-30 inches), fold them in half, and lay them under the roast. Then roll tightly.
Make a slip knot with each of the doubled strings, pulling snugly.
Tie remaining ends of two pair of strings together, and trim strings.
*I stuffed a piece of foil into each end to keep the stuffing from coming out the sides during cooking.
Rub roast with olive oil, sea salt, and freshly ground black pepper.
Sear the roast for a minute on each side. I did mine on the BBQ, but you can also do it in a large skillet.
You can do all of the above the morning of your dinner. Then place the roast in a roasting pan and refrigerate. Take out to room temp an hour before cooking.
Bake at 350 for 1 hour and 30-45 minutes. Let roast sit for 10 minutes before slicing.
I have tried two recipes for this sauce: one from Williams-Sonoma, and one from Giada DeLaurentii's Everyday Italian cookbook. I used a combination of the two recipes, and I've made this enough times, that I don't really measure any more. I just sort of pour things in the pan.
One tub of Trader Joe's black mission figs (25-30 figs), stems cut off
2 c. port wine
Reduce for 10 minutes, then add:
1 c. chicken broth
a tablespoon of veal demi-glace (optional)
2 cinnamon sticks
2 rosemary sprigs
2-3 T honey
a splash of balsamic fig vinegar (optional)
salt and pepper
Cook 15-20 min. until reduced by half. Remove cinnamon sticks and rosemary. Stir in 2 T. butter. Puree sauce in blender and food processor. Can be made ahead. Reheat before serving, and stir in some of the pan juices from the pork roast.