---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Pork Roast Wrapped In Fig Leaf
 Categories: Meat
      Yield: 6 Servings
 
      2 lb Pork Loin Roast,Boneless
      3 T  Extra Virgin Olive Oil
      2 ea Garlic,Smashed & Minced
    1/2 t  Kosher Salt
      2    Anchovie Fillets
      1    Fig
           Fig Leaves

[Note: 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. ]
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.

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