Using a long thin bladed knife, run a hole through the center of the loin. Toss the dried figs with a bit of salt and the dried thyme. Stuff the figs in pork loin. Chop the vegetables and place in the bottom of the roaster with the bones. Roast at 300 degrees for 1 to 1-1/2 hours adding a bit of consommé or water to avoid burning the vegetables. The roast is done when the juices run clear.

Remove the roast and deglaze the pan with consume or water or wine. Simmer for 45 minutes to extract the flavor. Strain the juice and press the vegetables to extract all the juice. Place the juice in a pan and skim to remove fat. Bring to boil then add pureed figs, roux and port, cook to thicken.

Serve 2 slices of roast on the sauce.