Pork filet with figs

The sun has finally arrived. Sunset near to Paris brings out the colours of the season. For this week's menus, I wanted to concentrate on the Mediterean style, Greece, Italy, or this recipe which comes from Spain, or more precisely from Catalonia.

Ingredients:

4 spoons olive oil

1 chopped onion

2 chopped garlic cloves

8 chopped black or green olives

4 dried chopped figs

3 slices of bread for breadcrumbs

25 gr chopped almonds

1 spoon lemon juice

1 spoon chopped parsley

1 egg yolk

900 gr deboned pork filet

Salt and pepper

• Preheat the oven to 200°c.
• Sweat the onion and the garlic with 3 spoons of hot olive oil.
• Take off the heat, and add the breadcrumbs, figs, olives, almonds, lemon juice, parsley and the egg yolk. Season with salt and pepper.
• Remove the string from the pork filet and unroll. Spread half of the stuffing over the pork, then roll up the roast, starting with the thicker end.

• Replace the string.
• Add the rest of the oil to a baking tray, and roast the pork for an hour.
• Use the remainder of the stuffing to roll into balls, and add to the roast to cook for the final 15 minutes.
• Out of the oven, leave the pork to rest for 10 minutes before slicing.
• Serve with the stuffing balls, and covered in the roasting juices.

Can also be served cold.

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Originally uploaded by hberthone.