Spanish-Style Stuffed Pork Loin - cooking recipe

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 1/2 cups breadcrumbs
4 dried figs, chopped
8 green olives, pitted and chopped
1/4 cup sliced almonds
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 egg yolk
2 1/4 lbs boneless pork loin (preferably with the side flap attached)
salt
pepper
paprika
cooking string (I used unwaxed dental floss and it works fine)

Preparation

Preheat oven to 400 degrees F.
Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
Unroll belly flap from pork loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute.
Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.