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Note: Youll also need at least 5 feet of butchers twine and 2 large sheets of aluminum foil for this recipe.
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For the roulade: Preheat oven to 450 degrees F. In a small bowl, combine the thyme, rosemary, garlic, parsley, and lime zest.
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Set aside.
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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.
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Turn the heat down to medium, and add the figs and grapes.
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Cook until the figs have started to break down, and the grapes have begun to wilt, about 7 minutes more.
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Remove the skillet from the heat and combine with the herb mixture.
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Butterfly the pork loin by cutting into it length-wise, on the diagonal, going about 3/4 of an inch deep.
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Continue to run your knife along the initial cut, essentially rolling out the pork as you make the cut.
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What we want to end up with is a square of pork, about 3/4 of an inch thick.
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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.
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Start rolling from the bottom, being careful to not let the filling get squeezed out.
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Once its rolled, up, secure the roulade with butchers twine, tying around one end with a knot.
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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.
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Season the outside of the roulade with the remaining salt and pepper.
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Place the roulade on a roasting rack in a roasting pan, and put it in the oven for 20 minutes until the roulade begins to brown.
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Turn the oven down to 350 degrees F, and cover the roast with aluminum foil.
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Cook for an hour longer, or until the center of the roulade reaches 160 degrees F. Remove from the oven, place in a skillet, and cover with aluminum foil, allowing the roast to rest for 10 minutes.
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For the greens: Place the dressing ingredients (everything except the greens) in a blender or small food processor and pulse until well mixed.
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Pour the dressing over the greens and toss well.
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Set aside.
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For the gravy: Once the roulade has finished resting, remove it from the skillet to a serving platter.
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Heat the skillet over medium-high heat, with any juices from the resting roulade, and melt the butter.
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Add the flour, and with a whisk, combine, and cook for about a minute.
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Slowly add in the coconut water while continuing to whisk, and do the same with the wine and chicken stock.
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Simmer for 5-10 minutes, or until the gravy thickens.
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For the assembly: Split four ciabatta rolls, and spoon a little gravy on each side.
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Place slices of the roulade on the bottom of the roll, top with a little more gravy, then add the dressed greens and enjoy!
