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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 220C. Place the garlic, oil, rosemary, fennel seeds, chilli, 1 tablespoon sea salt and some pepper in a bowl and stir to combine.
Step 2
Place the pork in a roasting pan, skin-side up, and rub all over with the herb mixture.
Step 3
Place in the oven and cook for 30 minutes. Reduce heat to 180C and roast for a further 2 - 2 1/2 hours until the skin is crisp and the juices run clear when pierced with a sharp knife.
Step 4
Loosely cover with foil and rest while you prepare the sauce.
Step 5
Drain the pan of excess fat, then place the roasting pan over low heat, add the flour and cook, stirring, for 2-3 minutes until the flour becomes golden brown.
Step 6
Add the chicken stock and cook, stirring, until the sauce thickens. Strain the sauce and wipe the pan clean with paper towel.
Step 7
Return the sauce to the pan over medium heat, add the figs and Marsala, then cook for 4-5 minutes, stirring occasionally, until quite thick and syrupy. Season with salt and pepper and add the parsley.
Step 8
Carve the pork into thick slices and serve with a little of the fig and Marsala sauce.
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