stuffed pork loin

Fig, Prosciutto, & Sage Stuffed Pork Loin

  • Author: Jane Green
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Category: main


Nothing gets people talking faster than a satisfying meal. Jane Green’s recipe for pork loin is relatively easy to prepare, the presentation is pretty, and it is versatile enough for all sorts of different sides. It’s the perfect main course to serve at your next book club, or just for dinner on a regular old Tuesday.



  • 1 3 lb. pork loin
  • 12 dried figs
  • 8 tablespoons butter
  • 8 slices prosciutto
  • 4 garlic cloves, minced
  • 20 fresh sage leaves, chopped (use 2 tsp dried sage if fresh isn’t available)
  • House seasoning
  • 2 tablespoons dijon mustard
  • 4 tablespoons honey


  1. Preheat oven to 450 degrees.
  2. Cut a pocket along the length of the pork loin being careful not to sever it in half. Think of a Muppet. You get the idea. 🙂
  3. In a food processor, pulse the butter, figs, prosciutto, garlic, and sage until it is a paste.
  4. Season the inside of the pork loin. Stuff the fig paste inside the pork loin and secure it with kitchen string to keep it together.
  5. Mix the mustard and honey. Pour it over the pork loin.
  6. Drizzle with olive oil.
  7. Place in the oven and immediately decrease temperature to 375 degrees.
  8. Cook for one hour.


  • Serving Size: 10 servings
  • Calories: 337
  • Fat: 17.3
  • Carbohydrates: 16
  • Protein: 35

Keywords: pork, fig, book club