Directions

1. Combine all stuffing ingredients except capers (1 cup figs, 1/2 cup white wine, 1 Tbs brown sugar, 2 tsp herbes de provence, 1/2 tsp garlic) in small saucepan. Bring to simmer over medium heat. Cover and simmer 1 minute. Uncover and stir until wine evaporates, about 1 minute. Stir in capers. *Blue Ribbon Orchard Choice or Sun-Maid California figs work well.
2. Arrange rack in lower third of oven. Preheat oven to 425 degrees F. Stand roast on end and insert thin-bladed knife down center of loin to make 1 1/2-inch opening all the way through. Pack stuffing into center opening, working from both ends of roast.
3. In small bowl, combine glaze ingredients (1/4 cup Dijon, 1/2 tsp garlic, 1/2 tsp salt, 1/2 tsp pepper) and spread mixture over pork.
4. Using 2 Tbs olive oil, oil 9- x 13-inch baking pan, combine vegetables (carrots, shallots) and seasonings (1 Tbs dried herbes de Provence, 3/4 tsp salt, 1/2 tsp pepper). Spread in pan. Place stuffed pork on vegetables. Roast 15 minutes; reduce oven temperature to 350 degrees F and continue roasting 40 minutes, or until instant-read thermometer registers 145 degrees F. (Insert thermometer into meat, keeping tip away from fruit.)
5. Transfer roast to carving board, tent with foil and let rest 15 minutes. (While roast rests, return vegetables to oven; keep oven on to continue cooking or turn oven off and keep vegetables warm.) Slice roast and arrange on serving platter. Surround with vegetables.