1. Preheat oven to 350°F. Quarter the shallots and halve the figs. Place in a roasting pan. Mix the balsamic vinegar with the sugar, 2 tbsp of the olive oil, and season with salt (in moderation) and pepper. Add shallots and figs, toss to coat, then roast for 10 minutes.
2. Combine the remaining oil, thyme leaves, garlic, fennel seeds, salt (in moderation), and pepper in a food processor, and grind to a paste.
3. Spread the herb-oil mixture on the pork and top with the pancetta slices, securing them with toothpicks. Remove the roasting pan from the oven and move the figs and shallots to the edges of the pan. Place the roast in the center.
4. Roast for about 1 hour and 10 minutes, or until an instant read thermometer reads 145°F. Remove from the oven, loosely cover with foil, and let rest for 15 minutes. Slice meat and transfer to a serving tray. Transfer cooking juices, shallots, and figs to a gravy boat or small jug, and serve on the side.
Per serving: 376 calories, 20g fat, 6g saturated fat, 72mg cholesterol, 283mg sodium, 23g carbohydrate, 3g fiber, 15g sugar, 27g protein