Rinse pork with cold water and pat dry. Set aside on a sheet pan or plate and season liberally on both sides with kosher salt and cracked black pepper. Best to let the meat temper to room temperature approximately 15-20 minutes prior to cooking. Similarly once you have cooked the meat, let it rest for 2-3 minutes per pound to help retain juices.

Slice the figs lengthwise in half. Place in a mixing bowl, season with salt, pepper and a touch of olive oil and balsamic vinegar.

Once the Tuscan grill is hot, slide towards the oven opening and place the pork and figs on the grill. Slide grill back over the coals and cook for 7-9 minutes. Using tongs, make a quarter turn of the meat and figs and cook an additional 5 minutes. Slide the grill towards the door, flip both the pork and figs and continue to cook until desired doneness … about another 5 minutes for medium. Remove the pork and figs from grill and oven, let meat rest. Slice the pork into medallions and serve with your favorite sauce and vegetable.