Roast Pork Loin with Figs and Cyprus Commadaria Wine

INGREDIENTS
1.5 kg pork loin, trimmed and tied
2 tablespoons olive oil
10-12 sprigs fresh thyme
1 cup Commandaria wine
½ cup honey
Rind of 1 lemon
Juice of ½ lemon
1/2 teaspoon fine salt
80g sliced dried figs

METHOD
Preheat your oven to 200°C (fan-forced)
Sear the pork – Roll the pork in salt and about 6 springs of thyme. Heat olive oil in a large pan over medium-high heat. Sear on all sides until golden brown and transfer to a baking dish.
Make the marinade – Combine Commandaria, honey, lemon rind, lemon juice, and salt in a bowl.
Assemble & roast – Pour the marinade over the pork and add the figs to the baking dish. Cover with wet baking paper to retain moisture and keep the pork soft.
Bake – Roast for 30 minutes until the internal temperature reaches 65°C.
Rest & serve – Let the pork rest for 15 minutes before slicing. Serve with the rich pan juices and figs.