900 g pork loin
50 g bacon, cut into thin strips
500 g figs
1/2 bundle fresh dill (or 1 tsp dried)
30 g butter
ground black pepper
Make a cut through the center of a loin. Meat should have a hole right through it. Poke holes all around the meat and insert pieces of bacon into them. Stuff the large center hole of the loin with figs cut into quarters. Reserve the remaining figs for later. Tie a kitchen rope around meat, not too tight, just to keep the figs inside. Rub it with salt and pepper.
Melt butter in a pan and saute onion cut into thin circles. When onion is done, take it out from the pan and then fry meat on all sides. Pour some vermouth over, but not too much and then reduce the heat, add finely chopped dill, cover and cook for about 50 minutes. Add more vermouth if all the liquid evaporates. Add onion and the remaining figs cut into quarters and continue to cook for another 20 minutes.
Take the meat, figs and onion out of the pan and if the sauce is to runny, continue to cook until it thickens a bit. Let the meat cool for at least 10 minutes before you cut and serve it.
Recipe slightly adapted from Sale & Pepe, Serbian issue for September 2008.