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1
Combine the figs and 2 cups of the apple cider in a medium saucepan and heat to a boil.
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2
Cook, covered, over low heat until the figs have softened and all but 1/4 cup of the liquid has been absorbed, 20 to 25 minutes.
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3
Boil, uncovered, to reduce any excess liquid.
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4
Cool the figs in the liquid; then strain, reserving the 1/4 cup of cider syrup.
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5
Set aside 8 whole figs.
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6
Using kitchen scissors, trim the stems from the remaining figs and cut them into 1/2-inch pieces.
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7
Heat 2 tablespoons of the olive oil in a large skillet.
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8
Add the onions and apples and cook, stirring, over medium heat until the onions are golden, about 15 minutes.
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9
Add the garlic, 1/2 tablespoon of the sage, and salt and pepper to taste.
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10
Cook for 1 minute.
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11
Stir in the cutup figs.
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12
Set aside to cool.
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13
Preheat the oven to 350F.
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14
Cut eight 18-inch lengths of cotton string.
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15
With a thin sharp knife, cut the pork lengthwise down the center, about three-quarters of the way through, so it can be opened like a book.
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16
Season the opened pork with a sprinkling of salt and a grinding of black pepper.
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17
Spoon about half of the apple-fig mixture in a thick layer over the bottom portion of the pork, spreading it evenly.
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18
Fold the top portion of the pork over the bottom.
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19
Slide the strings under the pork, evenly spaced, and tie them firmly but not too tightly.
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20
Tuck any stuffing that escapes back into the roast.
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21
Rub the remaining 1/2 tablespoon sage and a generous amount of salt and pepper over the outside of the pork.
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22
Heat a Dutch oven or other large, heavy ovenproof pan over medium heat until it is hot enough to sizzle and evaporate a drop of water.
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23
Add the remaining 1 tablespoon olive oil.
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24
Add the pork and sear it on all sides until golden brown, about 2 to 3 minutes per side.
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25
Remove the pan from the heat, and spoon the remaining apple-fig mixture around the pork.
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26
Place the pan in the oven and roast, uncovered, for 15 minutes.
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27
Remove the pan and carefully turn the roast over.
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28
Roast until a meat thermometer inserted in the pork registers a temperature of 135F, 10 to 15 minutes more.
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29
(The internal temperature will rise as the pork rests out of the oven.)
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30
Remove the pan from the oven, transfer the roast to a cutting board, and tent it with foil to keep it warm.
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31
Spoon the apple-fig mixture into a serving dish and cover to keep it warm.
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32
And the remaining 1 cup apple cider, the wine, and the reserved 1/4 cup apple cider syrup to the pan.
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33
Heat to a boil, scraping the browned bits from the bottom of the pan.
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34
Boil until the mixture is reduced to about 1/2 cup, about 5 minutes.
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35
Taste and add lemon juice if desired, and salt and pepper if needed.
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36
Cut the meat into 1/2-inch-thick slices and arrange them, slightly overlapping, on a warmed platter.
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37
Spoon the apple-fig mixture around the edges, and garnish with the reserved whole figs and sage leaves.
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38
Spoon the cider sauce over the meat, and serve.
