2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24    Dried black figs
1 c  Marsala wine
1 pt Pearl onions
1/2 c  Low-sodium chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter

PREHEAT OVEN TO 350F. In a small bowl combine oil, salt, pepper and
allspice. Rub the pork with the mixture, cover and let stand at room
temperature for 1 hour. Steep the figs in Marsala in a small bowl for 1
hour. Meanwhile, place the onions in warm water for 20 minutes to soften
the skins. Using a small knife peel from tip to stem. Trim the stem as
little as possible and cut an X in the root tip. Set the onions aside. Heat
the oil in a pan over high heat on the stove and brown the pork on all
sides. Remove from the heat and transfer the pork to a roasting pan. Add
onions, figs, Marsala and broth. Cover and place in the oven for 1 hour.
Remove the cover and continue to cook another 30 minutes, or until a meat
thermometer inserted into the pork reads 135F. Meanwhile, combine honey and
mustard and pour into a small condiment bowl. Remove the roasting pan from
the oven. Transfer the pork to a platter and let sit for 5 minutes before
serving. Add the parsley to the onion-fig mixture and beat in the butter.
To serve, mound the compote on a serving platter. Slice the pork into
1/4-inch slices and lay slices over the compote. Accompany with honey
mustard.