• 1/2 Cup salt

• 1/4 Cup brown sugar

• 3 garlic clove

• 2 dried bay leaves

• 6 peppercorns

• 1 lemon, halved

• 1/2 Teaspoon dried fennel seed

• 1/2 Teaspoon red pepper flakes

• 1/2 Cup apple juice

• 1/2 Cup orange juice

• 1 ice water

• 5 Pound Pork, Loins

• 2 Tablespoon extra-virgin olive oil

• As Needed salt

• As Needed black pepper

• 2 Tablespoon butter

• 1 Small shallot, thinly sliced

• 1/2 Teaspoon garlic, minced

• 1 Cup Cognac

• 1 Cup sugar

• 1 Pint Figs, fresh

• 1/2 Tablespoon Dijon mustard

• To Taste salt

• To Taste black pepper

Steps

1

Make the brine: In a medium stock pot combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved.

2

Pour the mixture over the ice water and transfer to the fridge until completely cool.

3

When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the fridge and brine overnight.

4

Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.

5

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

6

Place the pork roast directly on the grill grate and cook for 20-25 minutes until the exterior is lightly browned and internal temperature reaches 140℉ when and instant read thermometer is inserted into the thickest part of the roast. Let rest 10 minutes before slicing.

7

For the Fig Mostarda: Heat a saute pan over medium heat. Add butter and melt. Add shallot and saute 2 minutes until softened. Add garlic and saute 30 seconds more. Add cognac then sugar and bring to a simmer.

8

Stir in figs and mustard and cook until the mixture is reduced and syrupy, about 20 minutes. Season with salt and pepper to taste and set aside.

9

To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!