Preheat the oven to 400°F.

Rub pork with salt and pepper. Heat oil in a large, oven-safe skillet over medium-high heat. When hot, add pork to pan and cook, rotating about every 2 minutes, to brown all sides.

Roast pork in the oven for about 20 to 25 minutes or until a thermometer registers between 145°F and 160°F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.

While pork is done and resting, begin the fig and balsamic sauce.

Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the figs and balsamic; increase heat to high and bring to a light boil. Reduce heat to a simmer and cook, stirring occasionally, for about 5 minutes. The mixture will thicken a bit as it reduces. Turn off the heat and allow the mixture to sit for about 5 minutes, while you slice and plate the pork.

Slice the pork on the diagonal into one-inch slices and arrange on a serving platter. Drizzle the fig and balsamic mixture over the sliced pork, serve immediately.