Ingredients:

• 1 tablespoon grated lemon rind
• 3 tablespoons finely chopped Italian parsley
• 2 coves garlic minced
• 1 tablespoons minced rosemary plus 4 whole springs
• Salt and pepper
• 1 three pound boneless pork loin, butter flied
• 18 whole figs with stems
• 3 medium yellow onions cut into wedges
• 2 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 cup dry red wine
• 1 cup beef stock
• 4 tablespoons chilled butter

Instructions:

1. Preheat oven to 450 degrees.  Mix together lemon rind, parsley, garlic, rosemary and salt and pepper to taste in a small bowl.  Lay pork flat on work surface and rub herb mixture into meat evenly.
2. Roll up pork to form a roulade then tie every 2 inches with kitchen string.  Put pork in a roasting pan and tuck whole rosemary under string.
3. Surround pork with figs and onion wedges and drizzle everything with oil and soy.  Season to taste with salt and pepper and roast for 15 minutes.  Reduce heat to 325 and roast until pork has reached an internal temperature of 150 to 155 degrees.  This may take 40 to 60 minutes depending.  Transfer pork, figs and onions to a serving platter and let roast rest for 20 minutes before carving.
4. Put roasting pan with dripping on top of stove over high.  Add wine, deglaze and reduce by half.  Add stock and reduce heat to medium and simmer stirring constantly until reduced by a third, about 15 minutes.  Whisk in butter a few pieces at a time.