Pistachio Fig Stuffed Pork Loin with Hasselback Butternut Squash

I had some pistachios and figs in the freezer and I wanted to do something with them and came up with this.  It was a success, all four boys and Jennifer said they would eat it again... and again.

I started by cutting the loin into a roll and then cut

It into two even pieces, topped with some figs cooked in white wine and some toasted pistachios. Then I rolled them up and placed them in a pan with a little chicken stalk and 5 whole cloves of garlic.  Why five?  I heard somewhere that odd numbers are more common in nature and it looks more natural... maybe I am a little OCD... I don't know.

Next was the Hasselback Squash.  I saw this in Bon Appetite and knew I wanted to do it.  Their version was stuffed with bay leaves but I wanted to something different.  I started by peeling the squash and laying chopsticks on either side to keep me from cutting all the way through.  Then I was able to open the squash up and slide slices of apple inside, using the left over apples to fill the hollow bottom where the seeds were.  I topped it with bacon pieces, butter and maple syrup and then baked it with the pork for 1 hour at 375 degrees.

The pork was served with a creamy mead reduction and I made some mashed potatoes.  Then I served the Apple sauce from the previous post on the side....

Get in the Kitchen and Cook Something!


Hasselback Squash
     1 Butternut squash, peeled, seeded and cut in half
     1 Apple, cored, halved and sliced thin
     1/4 c Cooked Bacon Pieces
     1/4 c Butter
     1/4 c Maple Syrup
     Salt and Pepper To Taste

     1.  Preheat oven to 375 degrees
     2.  Lay chopsticks down along side of the squash and using a sharp knife cut vertically through the squash leaving it in one piece.
     3.  Carefully open the slices and stuff apple slices into the squash
     4.  Sprinkle with bacon and butter and drizzle with Maple syrup
     5.  Sprinkle with salt and pepper and bake 1 hour.

 Fig Pistachio Stuffed Pork Loin (Pig Newton)
     1 4# Pork Loin Roast
     6  Fresh Figs, 4 chopped and 2 sliced thin
     1/2 c White Wine
     1/2 c Toasted Pistachios, chopped
     5 Whole Garlic Cloves
     22oz Bottle of Mead or Riesling
     16oz Chicken Stock
     1 c Heavy Cream
     Salt and Pepper To Taste
     Fresh Herbs for Garnish

     1.  Preheat oven to 375 degrees
     2.  In a small saucepan, combine figs with white wine
     3.  Bring to a simmer and cook until it is quite thick
     4.  Using a sharp knife, slice the pork line and in roll it into a rectangular piece
     5.  Cut across the grain to give you two pieces and season with salt and pepper
     6.  Spread with the Fig mixture and top with all but two tablespoons of the figs.
     7.  Roll the pork up tightly and place in a baking pan. 
     8.  Arrange the sliced figs on top, sprinkle with reserved Pistachios
     9. Season with salt and pepper and place in the oven for 1 hour
     10.  Meanwhile pour the mead or Riesling in a saucepan with the chicken stock and reduce to about one cup.
     11.  Stir in the cream and keep warm
     12.  To Server, slice the pork on a diagonal and arrange on a platter with the garlic cloves and spoon some sauce over.
     13.  Garnish with fresh herbs and serve remaining sauce on the side.