Marinated pork loin, and the fig leaves in which it will be wrapped.

Searing the pork over hot coals.

The seared pork, ready to wrap.

All tied up.

I had some leftover fig leaves, so I folded a good sized round of chevre (goat cheese) in each. These were cooked in the Kamado long enough to thoroughly melt the cheese.

Back on the grill. Note the thermometer probe inserted into the side of one packet.

Voila!

Served with fresh figs, spinach salad, and the melted goat cheese packets.