1. Put the pork in a roasting tin. Rub it all over with salt, then chill in the fridge, uncovered, for 4 hours.
2. Take the pork out of the fridge and preheat the oven to 240°C (220° fan) | 475F | gas 9. Dry the pork thoroughly all over with kitchen paper.
3. Roast the pork for 20 minutes. Reduce the oven temperature to 200°C (180° fan) | 400F | gas 6 and roast for 40 minutes.
4. Add the onions to the roasting tin and roast for a further 30 minutes or until the internal temperature of the pork reaches 70°C | 158F. Transfer the pork to a platter and leave to rest.
5. Meanwhile, add the figs and sage leaves to the roasting tin and return to the oven for 10 minutes.
6. Transfer the onions, figs and sage to the pork platter. Put the roasting tin over a medium heat on the hob and whisk the flour into the pan juices to make a roux. Whisk in the cider, followed by the stock and simmer until the gravy thickens.
7. Pass the gravy through a sieve into a small saucepan, then stir in the fig jam and mustard. Season to taste with salt and pepper.
8. Serve the pork with the onions, figs and some fresh sage leaves, with the fig gravy on the side.
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