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.