Place the figs and port into a saucepan. On medium heat, cook until the figs are tender and the port has reduced. Pre-heat oven to 220C (200C fan-forced)
When the figs have slightly cooled, transfer to a food processor.
Add the breadcrumbs, sage, cinnamon, salt and pepper then blend to a coarse consistency.
On the bench, lay flat the full pork loin with the loin facing in.
Spread the fig mix evenly over the loin leaving clear approx 50ml around the edges to allow the mixture to expand out once tied. Roll from the loin end to the belly.
With two finger spaces between each knot, tie with butcher’s twine.
Rub a generous amount of salt onto the skin then transfer to a shallow roasting tin.
Roast for 25mins at 220C then turn the oven down to 180C or 160C fan forced. Cook for 1–1.25hours or until the loin reaches 65C internal temperature.
Increase the oven temp to 250C and cook until the skin is crisp.
Remove from oven and allow to rest for 20min before carving.