3kg rib loin pork
1 bunch chopped sage
1 jar Port Soaked Figs
1 cup rock salt
Pre-heat oven to 220°c
Score skin of pork 1cm apart and rub in rock salt. Cut skin slightly
apart from meat, mix butter & sage and rub into the meat under
the skin. Push figs along the meat and rub remaining butter all over
meat. Fasten meat with string, cook for 1hr and rest for 10 mins.
Strain juices into saucepan with port liquid from figs, simmer and
reduce, serve with port and roasted vegetables.