Herb-Crusted Pork Roast with Ginger-Fig Compote

• 6 large garlic cloves, smashed and chopped
• 2 teaspoons chopped rosemary
• 2 teaspoons chopped thyme
• 2 teaspoons whole-grain mustard
• 1 teaspoon dried lavender
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• One 1 1/2-pound boneless pork loin roast
• 1 cup water
• 1/4 cup honey
• 2 tablespoons fresh lemon juice
• One 1-inch piece of fresh ginger, peeled and very thinly sliced
• 6 allspice berries, cracked
• 6 black peppercorns, cracked
• 8 dried figs, left whole
• Salt and freshly ground pepper
• 1/4 cup raisins
• 1/2 cup dry red wine
• 3/4 cup low-sodium chicken broth

1. In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil.
2. Add the pork and coat with the marinade.
3. Cover and refrigerate for at least 6 hours or overnight.
4. Bring the pork to room temperature before roasting.
5. In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil.
6. Add the figs, cover and simmer over low heat until tender, about 10 minutes.
7. Remove from the heat and let steep for 10 minutes.
8. Preheat the oven to 400.
9. Scrape the garlic and herbs from the pork and set them aside.
10. Season the pork with salt and pepper.
11. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil.
12. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side.
13. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145 for medium.
14. Transfer the pork to a cutting board and let rest for 10 minutes.
15. Heat the remaining 1 tablespoon of olive oil in the skillet.
16. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes.
17. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes.
18. Add the chicken broth and boil for 3 minutes.
19. Using a slotted spoon, transfer the figs to the skillet.
20. Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes.
21. Season with salt and pepper.
22. Carve the pork into 1/2-inch slices and serve with the fig compote.

garlic, rosemary, thyme, wholegrain mustard, dried lavender, extravirgin olive oil, pork loin roast, water, honey, lemon juice, ginger, black, salt, raisins, red wine, chicken broth

Taken from www.foodandwine.com/recipes/herb-crusted-pork-roast-ginger-fig-compote (may not work)