Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of pork loin with paper towels and season generously with 2 teaspoons of salt and 1 teaspoon of black pepper all over.

2. 2

   In a small saucepan, combine 8 ripe fresh figs (halved), 3 star anise pods, 1/2 cup (120 milliliters) of dry red wine, 2 tablespoons (30 milliliters) of balsamic vinegar, and 2 tablespoons (30 milliliters) of honey; simmer over medium-low heat for 15-20 minutes until the figs soften and the mixture slightly thickens, then remove star anise pods.

3. 3

   Mince 4 cloves of garlic and chop the leaves from 2 sprigs of fresh rosemary to yield approximately 2 tablespoons, then rub these into the seasoned pork loin, ensuring an even coating.

4. 4

   Preheat a fire-roasting pit or a very hot grill to high heat, ensuring embers are glowing and surfaces are thoroughly hot.

5. 5

   Sear the pork loin on all sides for approximately 3-4 minutes per side over direct heat until well browned, then move the pork to indirect heat.

6. 6

   Continue fire-roasting the pork loin over indirect heat for 40-50 minutes, brushing it generously with the fig and star anise glaze every 10-15 minutes until an internal temperature of 145°F (63°C) is reached.

7. 7

   Remove the fire-roasted pork loin from the heat, loosely tent it with aluminum foil, and allow it to rest for 10 minutes before slicing into 1/2-inch (1.27-centimeter) thick pieces.

8. 8

   Serve the sliced Lombata di Maiale Affumicata immediately, optionally drizzling any remaining fig and star anise glaze over each of the 6 servings.