Directions

• 1.

  Preheat oven to 375°F.

• 2.

  Rinse and pat dry pork loin.

• 3.

  Butterfly loin, by making a lengthwise slice down the center, cutting about 2⁄3 the way through. Slice each side again lengthwise slice down the center 2⁄3 way through.

• 4.

  Open the loin, sandwich between two sheets of plastic wrap.

• 5.

  Pound with mallet to about a ½ inch thickness. Should end up with a rectangle. Set aside.

• 6.

  In a mixing bowl, combine sliced figs, blue cheese, pecans and onions to make filling. Set aside.

• 7.

  In a small bowl combine canola oil, salt and Truvía^® Brown Sugar Blend to make a rub.

• 8.

  Remove plastic sheets from loin.

• 9.

  Place 4-6, 12 inch pieces of kitchen twine under the loin.

• 10.

  Spread on 2 Tbsp of rub on the top surface of the loin. Leaving a ½ inch border around edges.

• 11.

  Firmly pat filling mixture on top of rub.

• 12.

  Roll up loin the long way, to make a long roll.

• 13.

  Using kitchen twine, tie up loin.

• 14.

  Spread remaining rub on outer surface of the roll.

• 15.

  Roast the pork loin in a preheated oven for about 45-60 minutes or until an inserted meat thermometer registers 160 degrees F.

• 16.

  Remove from the oven and let rest for 5 minutes before slicing.

• 17.

  Store unused portion in sealed container in the refrigerator.