I seasoned the pork with salt and pepper, spread a thin layer of fig jam and laid a few slices of blue cheese on there. I used a double creme blue because that's what I had, but a better choice would have been a harder blue. For those who eschew blue, a firm aged Gouda would do, too.
Browned the prosciutto exterior in some olive oil, in an ovenproof pan.
Then it roasts at 350 until 150' or so- about 50 minutes for this one. The roast and juices were removed to rest. I cooked some sweet onion in the roasting pan until soft, then added some not-quite-ripe figs.
Finished up with some chicken stock mixed with just a touch of cornstarch and a few drops of decent balsamic vinegar (always seems to go well with figs).