Instructions: 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.

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