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1
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil.
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2
Add the pork and coat with the marinade.
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3
Cover and refrigerate for at least 6 hours or overnight.
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4
Bring the pork to room temperature before roasting.
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5
In a small saucepan, combine the water, honey, lemon juice, ginger, allspice and peppercorns and bring to a boil.
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6
Add the figs, cover and simmer over low heat until tender, about 10 minutes.
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7
Remove from the heat and let steep for 10 minutes.
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8
Preheat the oven to 400.
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9
Scrape the garlic and herbs from the pork and set them aside.
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10
Season the pork with salt and pepper.
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11
In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil.
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12
Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side.
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13
Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145 for medium.
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14
Transfer the pork to a cutting board and let rest for 10 minutes.
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15
Heat the remaining 1 tablespoon of olive oil in the skillet.
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16
Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes.
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17
Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes.
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18
Add the chicken broth and boil for 3 minutes.
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19
Using a slotted spoon, transfer the figs to the skillet.
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20
Simmer over moderate heat until the liquid has reduced to about 1/2 cup, about 4 minutes.
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21
Season with salt and pepper.
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22
Carve the pork into 1/2-inch slices and serve with the fig compote.
