Open the pork loin like a book, salt it lightly and pepper it

Spread the thinly sliced ​​ham into several layers

Cut the figs into slices with their peel and spread them over the ham

Form a roll with the pork loin and its stuffing and tie it or use a net

Fry the diced onion, celery and carrot for a few minutes in EVO oil.

Add the pork loin roll to the soffritto and brown it on all sides over a high heat.

Then add 2 ladles of vegetable broth and cook for about 20 minutes

Once cooked, wrap the pork loin roll in aluminum foil and leave to rest for 15 minutes.

Meanwhile, blend the vegetables and arrange them on the plate like a cream next to the pork loin slices.

Serve hot