Step

• 1

  Make the brine: In a medium stock pot combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved.

• 2

  Pour the mixture over the ice water and transfer to the fridge until completely cool.

• 3

  When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the fridge and brine overnight.

• 4

  Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.

• 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 6

  Place the pork roast directly on the grill grate and cook for 20-25 minutes until the exterior is lightly browned and internal temperature reaches 140℉ when and instant read thermometer is inserted into the thickest part of the roast. Let rest 10 minutes before slicing.

  450 ˚F / 232 ˚C

  140 ˚F / 60 ˚C

  00:25

• 7

  For the Fig Mostarda: Heat a saute pan over medium heat. Add butter and melt. Add shallot and saute 2 minutes until softened. Add garlic and saute 30 seconds more. Add cognac then sugar and bring to a simmer.

• 8

  Stir in figs and mustard and cook until the mixture is reduced and syrupy, about 20 minutes. Season with salt and pepper to taste and set aside.

• 9

  To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!