Grass-fed, free range, pork from Katharos Farm was the the entree at our Fall Farm Dinner. We used local Diskin Cider to marinate the pork, but you can use apple cider as well. Chef Stephen Miller of Whole Foods Creative Team grilled it over an open fire on the farm, but after roasting you can sear it in a hot skillet or throw on yoru grill to finish.
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Cut figs in half and let soak in water for 45 minutes – 1 hour.
Over medium heat, simmer figs and water until most water has evaporated and figs become soft.
Add sugar and balsamic vinegar and continue cooking until most of vinegar has evaporated.
Pour mixture in food processor and blend until figs are smooth.
Place pork in a large zip-top plastic bag or deep bowl. Add remaining ingredients. Marinate pork for 1-2 hours.
Place pork and 2 cups marinade in a glass casserole dish, cover and slow roast at 225 degrees for 2-3 hours covered or until internal temperature reaches 145. Remove cover and broil on high for 2-3 minutes to brown outside, or sear pork in a hot skillet to brown. Let stand 10 minutes before slicing.
(Alternatively, vacuum seal marinated pork and submerge in water with a sous vide circulator. Cook for 3 hours at 139.5 degrees.Remove pork from vacuum seal bag and dry completely. Sear in hot skillet on all sides.)
Slice and serve with fig sauce. Serves 4-6
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