I don't know about you, but I have always loved unwrapping packages. For some reason, I find this to be particularly true of food, perhaps because such a preparation is so unusual in the USA. This is my first attempt at such a thing on the Kamado. Family rating: 4/5, David's rating: 4/5. Begin preparation 7 hours in advance.

2 Pound Pork Loin Roast, Boneless	2 Anchovie Fillets
3 Tablespoon Extra Virgin Olive Oil	1 Fig
2 Cloves Garlic, Smashed & Minced	Fig Leaves
1/2 Teaspoon Kosher Salt

Prepare marinade by blending together oil, garlic, salt, anchovie, and pulp from fig. Pour marinade over pork roast in a bowl, and turn meat several times to coat well. Cover bowl and refrigerate 4-6 hours. Turn pork occasionally while marinating.

Start a fire in the Kamado using lump charcoal. Remove meat from the marinade and sear over hot charcoal, 2-3 minutes per side. Remove pork from the fire, and regulate Kamado temperature to 350 degrees F. While Kamado is stabilizing, wrap the roast in fig leaves and tie with kitchen twine. Place a heat deflector (e.g. foil covered pizza stone) on the lower rack of the Kamado. Place wrapped roast on the main rack above the heat deflector. Cook for approximately 40 minutes, until an internal temperature of 150 degrees F is obtained. Remove roast from fire and rest for 10 minutes. Unwrap meat, slice & serve.