Glazed Pork Loin with Fig Stuffing

Peel and finely chop the shallots. Crush the garlic. Roughly chop the figs. Peel, core and finely chop the apple. Chop the rosemary. Melt the butter in a saucepan and cook the shallots and garlic for 5 - 10 minutes until soft and golden. Add the figs, apple, rosemary, lemon rind and juice and sherry. Cook for 5 minutes until slightly softened and most of the liquid has evaporated. Leave to cool. Preheat the oven to 190C. Open out the pork loin and lay skin-side down on a clean surface. Season well with salt and pepper and spread the stuffing along the middle. Roll up and tie at intervals with fine string. Place in a roasting tin and roast in the oven for 1 hour. Meanwhile, make the glaze. Place the honey, mustard, and lemon rind in a saucepan and heat gently, stirring. Brush over the pork skin and roast for a further 45 minutes, basting every 15 minutes with the glaze. Leave the meat to rest in a warm place for 15 minutes. Carve into thick slices and serve garnished with sprigs of rosemary.