Recettes autour du fromage

Pork Loin Stuffed with Figs and OKA

  • Difficulty : -
  • Preparation : 10 minutes
  • Cooking : 30-35 minutes

Author :

Recipe provided by Dairy Farmers of Canada. More recipes visit

Cheese :

If you don't have any OKA, you can use : OKA Classique or OKA L'Artisan

Preheat oven to 400°F (200°C).
In a bowl combine all stuffing ingredients; salt and pepper generously.
Set aside.
Butterfly roast, slicing it lengthwise without going all the way through and opening it like a book.
Place stuffing in centre of roast, close and tie with string or attach with toothpicks. Place roast in a buttered ovenproof dish. Baste with butter and roast in centre of oven for 30 to 35 minutes, basting with remaining melted butter periodically.
Meanwhile, to make sauce, in a small saucepan melt butter over medium heat and cook shallot. Deglaze pan with Port and reduce liquid by half.
Add flour, whisking, and add broth. Whisk until smooth. Bring to a boil.
Add herbs, salt and pepper. Simmer until thickened.
Serve Stuffed Pork Loin with green beans and puréed cooked celery root.

Ingredients :
  • 1/2 cup (125 mL) chopped dried figs
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • 1/2 cup (125 mL) fresh breadcrumbs
  • 1/4 lb (125 g) Canadian Oka, shredded
  • Salt and freshly ground pepper, to taste
  • 1 lb 10 oz (about 750 g) pork loin or 2 lb (1 kg) rib-end loin roast
  • 2 tbsp (30 mL) melted butter
  • 1 tbsp (15 mL) butter
  • 1 shallot, chopped
  • 1/3 cup (75 mL) Port or other fortified wine
  • 1 tbsp (15 mL) flour
  • 1 cup (250 mL) beef broth
  • 2 tsp (10 mL) chopped fresh thyme or
  • 3/4 tsp (3 mL) dried thyme
  • 1 tbsp (15 mL) chopped fresh parsley