Instructions: For the stuffing: Heat the port in a sauce pot. When it comes to a boil, add the rest of the stuffing ingredients. Bring back to a boil and take off heat.

Puree with a hand mixer or a food processor.

Take a boning knife and place a slit in the center of the pork loin. Push your finger in the slit to widen the hole. Do not push your finger through the other side of the pork loin. Using a pastry bag, fill the pork loins with the stuffing. Season the pork loin with salt and pepper.

Heat a pan on medium-high heat, add the olive oil and sear the pork loin on all sides. Finish cooking in an oven for 8-10 minutes at 450 degrees.

For the reduction: Place the port in a saute pan. Burn off the alcohol, add the vinegar and sugar. Reduce until the sauce coats the back of a spoon. This can be done ahead of time.

Take the pork loins from the oven and slice them in half. Place them on a platter and drizzle the reduction over and around the pork. Garnish with figs and chopped green onions.

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