Preheat the oven to 350°.

Heat a sauté pan over medium heat and add the grapeseed oil. Season the pork with salt and pepper to taste. Sear in the hot pan until all sides are golden brown and crisp. Set this pan aside to use for preparing the sauce.

Transfer the pork to a roasting rack set in a roasting pan. Roast in the oven until the internal temperature reads between 135° and 140°. Allow the pork to rest 10 minutes on a cutting board with a juice groove.

While the pork is roasting, prepare the sauce. Heat the reserved pan the pork was seared in over medium-low heat, and wipe out any excess fat.

Melt the butter and gently sauté the shallots until lightly caramelized, 1 to 2 minutes. Add the figs and cranberries, and gently sauté until the dried fruit has plumped up. Stir in the flour and cook an additional minute.

Deglaze the pan with the wine, scraping free any browned bits of fond from the bottom of the pan. Reduce the port by half of its original volume. Add the beef stock, and simmer until the sauce is of a nappé consistency.

Whisk in the mustard and rosemary, and season with salt and pepper to taste.

Once the pork has rested, cut it into 1/2-inch slices against the grain.

Serve the sliced pork on a platter with the dried fruit-red wine sauce.