2 c. apple cider
1 c. dried cherries
1 1/2 c. dried figs, roughly chopped
3 Tbsp. plus 1 tsp. prepared jerk seasoning
6 lb. pork loin roast
salt and freshly ground pepper
2 Tbsp. garlic-infused olive oil
8 stalks of celery
1 large Spanish onion, cut into 8 wedges
Preheat the oven to 375°F/190°C.
In a 2.5-qt. sauce pan, bring the cider to a simmer. Add the cherries, figs and 1 tsp. of jerk seasoning. Simmer for 15 minutes. Reserve.
Season the pork roast with salt and pepper. Set a roaster over two burners on your stove top. Heat, with both burners on medium heat, until the rim of the pan is hot to the touch. Add the garlic-infused oil. Place the roast in the pan and brown on all sides. Sprinkle with remaining jerk seasoning. Remove the roast to a cutting board.
Turn off the burners. Lay the celery stalks across the bottom of the pan. Return the roast to the pan, positioning it on top of the celery. Arrange the onions around the roast. Pour the reserved cider reduction over the onions.
Roast the pork for approximately 1 1/2 hours, or until a meat thermometer inserted into the thickest part reads 165°F/74°C.
Allow the roast to rest for 10 minutes before slicing.
To serve, arrange the sliced pork on a heated platter. Spoon the onions and fruit over and around the pork.