Loin of Pork stuffed with figs, prosciutto and sage

1 loin of pork, around 1 1/2 lbs
6 dried figs
1/2 stick butter
4 slices prosciutto
1 clove of garlic
8 fresh sage leaves, or about 1 teaspoon if using dried which is far more pungent.
Seasoning
Tablespoon dijon mustard
2 Tablespoons honey
olive oil

Cut a pocket along the length of the pork, almost going through to the other side, but being careful not to. Think of the Muppets, and you will get the idea.

In a cuisinart, pulse the butter, figs, prosciutto, garlic, sage, and seasoning, until a paste.

Fill loin with paste, and wrap with string to keep it together.

Mix mustard and honey together, covering meat with the paste.

Drizzle with oil, cook on 350 for an hour.