Pancetta- and Herb-Roasted Pork with Fig Jam

Ingredients

• 4 cups wine dry red (from two 750-ml bottles)
• 12 ounces figs dried black stemmed cut into 1/4-inch cubes
• 2 tablespoons rosemary leaves fresh chopped
• 2 tablespoons sage fresh chopped
• 2 tablespoons thyme sprigs fresh chopped
• 2 teaspoons pepper black
• 0.5 cup juice of lemon fresh
• 0.5 cup olive oil extra virgin extra-virgin
• 3 ounces pancetta thinly sliced
• 7 pound pork loin boneless (7 pounds total)
• 1 tablespoon sea salt fine-grained
• 2 cups sugar 
• 3 cups water 

Equipment

• bowl
• sauce pan
• oven
• plastic wrap
• roasting pan
• kitchen thermometer

Directions

1. Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes.
2. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
3. Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth.
4. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 400°F.
6. Sprinkle pork generously with salt and pepper.
7. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours.
8. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees).
9. Serve pork with fig jam.
10. *Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores