Fig-Stuffed Roast Pork Loin

This is very good. I brined it for 8 hours instead of 10 because I was nervous that it would be too salty. It tasted fine and probably didn't need to go longer. The steps for stuffing it were easy to follow though the steps for tying the roast left me a little confused. This had to cook quite a bit longer than instructed. I kept taking the temperature and it didn't cook evenly.

The Fig and Balsamic Jam is amazing! The roast was good with the suggested sides- Caramelized Fennel and the Glazed Sweet Potatoes.