I made this Spanish recipe as one of my main courses while I was in Culinary School, and it was so delicious. I have made this several times since then for my family and special guest. You will love the stuffing that is in this Pork Loin recipe.
Heat 3 Tbsp of the oil in a pan, add the onion and garlic, and cook gently until softened. Remove the pan from the heat , and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk. Season with salt, pepper, and paprika.
Remove any string from the pork and unroll the belly flap, cutting away any excess fat or meat. Spread half the stuffing over the flat piece and roll it up, starting from the thick side. Tie the joint with string at intervals to hold it together.
Pour the remaining oil into a small roasting pan and add the pork. Roast for 1 1/4 hours. Meanwhile form the remaining stuffing mixture into balls and add to the pan. Cook another 15-20 minutes before the end of cooking time.
This dish is also delicious served with a light creamed gravy.