Instructions: Combine dry rub and stuffing ingredients in separate bowls. Rub pork with dry rub mixture to coat evenly. Arrange stuffing along the length of the loin. Roll up and tie with butchers twine.

Preheat oven to 325 degrees. Roast the tenderloin until cooked but slightly pink, about 30 minutes, turning once midway. Remove from oven, cover with foil and let rest for 15 minutes before carving into 1/2-inch thick slices.

In a small saucepan, place figs in red wine and bring to a simmer for 5 minutes. Set aside and let steep for 20 minutes longer. Remove figs and set aside. Add shallots to the wine and bring to a boil. Reduce slightly. Add chicken broth and prunes; bring to a second boil and reduce by half. Reduce heat and slowly add butter; season with salt and pepper.

Peel the potatoes and cut them into 1-inch pieces. Boil in salted water until tender but not mushy, about 25 minutes. Drain well and mash with a potato masher. Add butter; stir in milk, a little at a time. Season with remaining ingredients.

To serve, place mashed potatoes slightly off-center of plate. Place 3 slices of pork overlapping one another on lower end of plate and place alongside steamed broccoli florets. Spoon some sauce over pork and garnish with figs.

This recipe yields 6 servings.

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