• ¼ cup Dijon-style mustard
  • ½ tsp. garlic, pressed or minced
  • ½ tsp. salt
  • ½ tsp. pepper


  • 1 cup figs, packed, stemmed and halved (6 ounces)
  • 1/2 cup white wine
  • 1 Tbsp. brown sugar, packed
  • 2 tsp. Herbes de Provence, OR Italian herb seasoning
  • 1/2 tsp. garlic, pressed or minced
  • 1 Tbsp. capers, drained OR finely chopped parsley (optional)

Roasted Vegetables

  • 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  • 12 medium shallots, peeled
  • 2 Tbsp. olive oil
  • 1 Tbsp. dried Herbes de Provence, OR Italian herb seasoning
  • ¾ tsp. salt
  • ½ tsp. pepper



Pork Loin Roast

Meal Course:


Dish Type:




  1. Combine all stuffing ingredients except capers in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers.

Pork Loin and Glaze

  1. Arrange rack in lower third of oven. Preheat oven to 425°F.
  2. Stand roast on end and insert thin-bladed knife down center of loin to make 1 ½ -inch opening all the way through.
  3. Pack stuffing into center opening, working from both ends of roast. In small bowl, combine glaze ingredients and spread mixture over pork.

Roasted Vegetables and Pork Loin

  1. In oiled 9 x 13-inch baking pan, combine vegetables and seasonings. Spread in pan.
  2. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350°F and continue roasting 40 minutes, or until instant-read thermometer registers 145°F.
  3. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.)
  4. Slice roast and arrange on serving platter. Surround with vegetables.