½ cup dried black mission figs, trimmed and finely chopped
2 tablespoons fresh rosemary, finely chopped
1 clove garlic, minced
salt and pepper
1 ½–2 lbs pork loin
4 thin slices prosciutto
2 tablespoons olive oil
Preheat oven to 375º.
Butter: In a food processor, pulse the butter, figs, rosemary and garlic.
Make a long cut down the center of the pork and open it so that it lays flat. Season lightly with salt and pepper and lay the prosciutto slices on top. Spoon butter mixture on top down the middle of the pork loin. Pull the sides back together and secure with butchers’ twine.
In a large oven proof skillet, heat oil over medium high heat. Sear the pork on all sides, about 5 minutes total. Place the skillet in the oven and roast until the internal temperature reaches 145º, about 40 minutes depending on the size of the pork loin. Transfer to cutting board and let rest for 5 minutes.
Slice pork and spoon any fig mixture that escaped over the top.