Step 1

For The Roulade

Step 2

Preheat oven to 450° F.

Step 3

In a small bowl, combine the thyme, rosemary, garlic, parsley, and lime zest. Set aside.

Step 4

In a skillet over medium-high heat, add the olive oil, butter, and onion, and cook for about 5 – 7 minutes until the onions are translucent. Turn the heat down to medium, and add the figs and grapes, cooking until the figs have started to break down, and the grapes have begun to wilt, about 7 minutes more.

Step 5

Remove the skillet from the heat and combine with the herb mixture.

Step 6

Butterfly the pork loin by cutting into it length-wise, on the diagonal – going about 3/4 of an inch deep. Continue to run your knife along the initial cut, essentially “rolling out” the pork as you make the cut. What we want to end up with is a square of pork, about 3/4 of an inch thick.

Step 7

Once you have the pork “rolled out,” season it with half of the salt and pepper, then add the fig mixture, spreading evenly over the pork, leaving an inch at one side free of filling at the top.

Step 8

Start rolling from the bottom, being careful to not let the filling get squeezed out.

Step 9

Once rolled, up, secure the roulade with butchers twine, tying around one end with a knot. Work your way down the roulade, making a loop every inch or so, until you arrive at the other end, and secure it with the final knot. Season the outside of the roulade with the remaining salt and pepper.

Step 10

Place the roulade on a roasting rack in a roasting pan, and put in the oven for 20 minutes until the roulade begins to brown. Turn the oven down to 350° F, and cover the roast with aluminum foil.

Step 11

Cook for an hour longer, or until the center of the roulade reaches 160° F.

Step 12

Remove from the oven, place in a skillet, and cover with aluminum foil, allowing the roast to rest for 10 minutes.

Step 13

For the Greens

Step 14

Place the dressing ingredients in a blender or small food processor until well mixed.

Step 15

Pour the dressing over the greens and toss well.

Step 16

Set aside.

Step 17

For the Gravy

Step 18

Once the roulade has finished resting, remove to a serving platter.

Step 19

Heat the skillet over medium-high heat, with any juices from the resting roulade, and melt the butter.

Step 20

Add the flour, and with a whisk, combine, and cook for about a minute. Slowly add in the coconut water while continuing to whisk, and do the same with the wine and chicken stock.

Step 21

Simmer for 5-10 minutes, or until the gravy thickens.

Step 22

The Assembly

Step 23

Split four ciabatta rolls, and spoon a little gravy on each side.

Step 24

Place slices of the roulade on the bottom of the roll, top with a little more gravy, then add the dressed greens and enjoy!