Roast stuffed with figs and cured ham

Name: Roast stuffed with figs and cured ham
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: Pork loin a single slice 1.5 lbs; Figs 1.9 cups; Prosciutto crudo sliced 5 oz; Vegetable broth 1 ¼ cup; Carrots 2; Celery 2 ribs; Red Tropea onions 1; Thyme 1 sprig; Marjoram 1 sprig; Rosemary 1 sprig; Sage 1 leaf

it de es fr br

233

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 233
Carbohydrates g 7.6
of which sugars g 7.5
Protein g 30.9
Fats g 8.7
of which saturated fat g 2.91
Fiber g 2.2
Cholesterol mg 90
Sodium mg 916

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 6
Cost: Average

PRESENTATION

Arrosto ripieno di fichi e crudo is something you'll often spot on tables in Central Italy during summer. And listen, this isn't just any roast—it's a stuffed pork roast with figs and prosciutto that adds a touch of elegance but stays pretty simple. For real. Regions like Umbria and Tuscany adore this classic salty and sweet combo, with figs and prosciutto tucked inside a juicy pork loin.

As the figs roast, they get so so tender, blending perfectly with the savory cured ham, making every bite feel special. Some folks even drizzle a bit of honey over the figs before rolling them up, adding a moist richness that’s just irresistible. Really.

This dish showcases Italian techniques—like tying it all up with kitchen string—ensuring the flavors stay put and the roast looks seriously good when served. Instead of just roasting pork the usual way, this fig and prosciutto stuffed pork loin brings extra flavor from the inside out. And the vegetables? They transform into a silky sauce, perfect for spooning over the roast.

Every bite gives you a delightful contrast—the golden pork edges, the sticky sweetness from the figs, and that salty prosciutto kick. This recipe’s way way better than a traditional roast, especially when you want flair without fuss. Many Italian families serve this for guests or holidays, but also, it makes a regular weekend meal feel kinda special.

Honestly, it’s easy to see why pork roast with fig and prosciutto filling is a favorite. It combines great ingredients with smart preparation, resulting in a dish that’s both fancy and homey. Whether celebrating a special occasion or just enjoying a meal with loved ones, this roast is sure to impress. No question. For sure.

How to prepare Roast stuffed with figs and cured ham

To prepare the roast stuffed with figs and cured ham, start with the vegetables that will be used to cook the roast. Clean and trim the carrots, then cut them in half 1. Wash the celery stalks and cut them into fairly large pieces 2. Then clean the red onion and cut it into fairly large pieces as well 3. Set the vegetables aside.

Then take the meat, place it on a cutting board, cover it with a sheet of parchment paper 4, and pound it with a meat mallet to make it thin and tender. Then remove the parchment paper and place the slices of prosciutto on the meat 5. Next, wash the figs and, with the skin on, cut them into slices about a quarter inch thick 6.

Also place the fig slices 7 creating a layer over the prosciutto, leaving about half an inch from the edge, then start rolling the roast tightly 8, gently to avoid the filling from spilling out, until it is completely closed 9.

Now proceed to tie the roast with kitchen twine. For this operation, you can consult the cooking school: How to tie a roast. Pass the twine first under and then over the meat 10, along the length, securing the ends of the string tightly at the end 11 and leaving one part of the twine slightly longer. To form the cage, take the twine and create a loop, holding the base of it with your fingers, insert your hand into the loop 12.

Twist the cord a couple of times then pass the meat through the loop obtained 13. Secure the base of the loop by tightening the ring created around the meat and pulling the twine slightly upwards to tighten the knot 14. Complete the cage by repeating this operation along the entire length of the meat. Finally, secure everything with a knot at the end of the meat 15.

Insert a sprig of marjoram, a sprig of thyme, and a sprig of rosemary into the cage 16. Then take a large pan, pour enough olive oil to cover the bottom, add the roast 17, and turn it to brown it on the other side 18 (use 2 wooden spoons to help you turn it).

Add the previously chopped vegetables to the pan 19, then salt and pepper to taste (20-21).

Pour in the vegetable broth 22 (find the Vegetable broth guide here) and cook with the lid on 23 on low heat for one and a half hours, turning the roast occasionally. Once the necessary time has elapsed, uncover it and turn off the heat 24.

Remove the roast to a wire rack and let it cool slightly 25; pour the cooking base into a mixer to blend it 26 and obtain a thick sauce 27 that you will use as a side.

Then when it has cooled 28, take the roast and place it on a cutting board, slice it into slices about 1-1.5 inches thick 29. Your roast stuffed with figs and cured ham will then be ready to be served hot or warm 30 accompanied by the vegetable sauce!

Storage

You can store the roast stuffed with figs and cured ham in the fridge for up to 3 days, covered with plastic wrap, and heat it before serving.
You can freeze the cooked roast only if you used fresh, non-defrosted meat. When ready to use, you can thaw it in the fridge the night before and then heat it before serving.

Tip

Well, if you're true indulgence lovers, you will certainly appreciate the idea of sprinkling a teaspoon of honey on the figs before rolling the roast (if desired, veal, beef, or turkey are also perfect). Serve it as planned with roasted potatoes or seasonal vegetables: unforgettable!

For the translation of some texts, artificial intelligence tools may have been used.