By Jason Gilmore
The Set Up
1 Pork Loin
4 oz Hot Capicola
15 Dried Figs Halved
4 oz. Balsamic Vinegar
1 Tablespoon Dark Chili Powder
12 oz. Goose Island Bourbon County Stout
3 oz. Maple Syrup
1. Halve and stem the figs and cover with Balsamic vinegar, allow to soak 12-24 hours.
2. After the figs have soaked, remove them from the vinegar and mash into a paste. (Save the vinegar it’s good)
3. In a small saucepan, bring the Bourbon County Stout and half of the chili powder to a boil, reduce heat and simmer until the stout has reduced by about half. Add the maple syrup and season with salt and pepper. Allow to cool. This will be your glaze.
4. Butterfly and pound the pork tenderloin into a 1/4 inch thick rectangle. It should be around 6 inches wide.
5. Place a layer of hot Capicola on what will be the inside of the roulade.
6. Cover the Capicola with the fig paste and season the inside of the roulade with half of the chili powder.
7. Roll the pork tenderloin back up and tie it up every inch.
8. Place the tenderloin over hot coals and sear it on all sides. Once the tenderloin is seared, move it to a cooler part of the grill and baste it with the Bourbon County Maple glaze. Continue basting every five minutes until the internal temperature of the tenderloin reaches 145°F.
9. Remove from the grill and let the roulade rest for 10 minutes.
10. Remove the butchers twine and slice the roulade.
11. Serve on hoagie with aioli and baby arugula . Eat. Enjoy.