(Williams-Sonoma recipe -- serves 6 to 8)

2 Tbs. finely chopped fresh thyme
2Tbs. finely chopped fresh rosemary
4 Tbs. minced garlic
1 1/2 Tbs. sea salt, plus more, to taste
Freshly ground pepper, to taste
1/4 cup olive oil
1 bone-in pork loin roast, about 5 lb.
12 oz. dried figs, halved
1 cup sweet vermouth or water, warmed
3/4 cup low-sodium chicken stock
2 Tbs. veal demi-glace
2 tsp. fig balsamic vinegar
4 Tbs. (1/2 stick) unsalted butter, at room temperature

In a small bowl, combine the thyme, rosemary, garlic, the 1 1/2 Tbs. salt, pepper and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap and refrigerate overnight.

Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.

Preheat an oven to 475F.

Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140F, 45 to 50 minutes more. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.

Set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and add the figs, stock, demi-glace and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.

Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.

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