Orange Garlic Pork Roast with Rosemary Roasted Figs

3 pounds pork loin

Salt

Freshly ground black pepper

1/4 teaspoon dried garlic powder

1 teaspoon dried thyme

1 orange, zested and sliced

1 pound fresh figs, cut in half

1 sprig rosemary

2 tablespoons orange liqueur or brandy

2 tablespoons brown sugar

1 onion, sliced

1 whole head of garlic, sliced in half

Olive oil

1 tablespoon chopped parsley

Set the pork out at room temperature for 30 minutes before cooking. Preheat oven to 425 F. Season the pork all over with a generous sprinkle of salt, black pepper, garlic powder, thyme and orange zest.

Meanwhile, place the figs, rosemary, orange liqueur or brandy, and brown sugar in a small mixing bowl and gently toss together with a pinch of salt. Place the figs in a small baking dish.

Arrange the sliced orange and onion in the bottom of a large baking dish. Drizzle with olive oil and season with salt and pepper. Set the pork on top of the orange slices and onion, tucking the garlic halves around the pork. Place both the pork and the figs in the preheated oven. Bake for 10 minutes to brown the exterior of the pork. Reduce the heat to 350 F and continue baking until the pork reaches an internal temperature of 145 degrees, about 15-20 minutes longer.

Remove the pork from the oven and let rest for 20 minutes before slicing. Let the figs continue to roast for the time that the pork is resting (that is, about 20 minutes), until the figs are softened but still holding their shape.

Serve slices of the pork alongside the roasted oranges, onions and garlic. Top with the roasted figs and garnish with fresh parsley.